CN112868826A - Tea leaf manufacturing method and tea leaves thereof - Google Patents

Tea leaf manufacturing method and tea leaves thereof Download PDF

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Publication number
CN112868826A
CN112868826A CN202110097047.4A CN202110097047A CN112868826A CN 112868826 A CN112868826 A CN 112868826A CN 202110097047 A CN202110097047 A CN 202110097047A CN 112868826 A CN112868826 A CN 112868826A
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leaves
tea
drying
time
leaf
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彭招兰
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JI'AN INSTITUTE OF FORESTRY SCIENCE
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JI'AN INSTITUTE OF FORESTRY SCIENCE
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    • 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

Abstract

The invention belongs to the technical field of tea processing, and discloses a tea making method and tea, wherein the tea making method comprises the following steps: picking: only the leaves with middle terminal buds growing out are adopted during picking, and the picked leaves are required to be fresh, neat and uniform in shape and size; and (3) drying in the sun: the leaves are put in the sun for sunning for 4 to 6 hours; de-enzyming: putting the leaves into a water-removing machine at the temperature of 200-250 ℃ for water-removing; pressing: putting the blades into a forming press for repeated forming; rolling: twisting the leaves for several minutes, repeating the steps, and twisting again for several minutes to obtain twisted leaves formed by twisting, wherein the twisting time is 5min-10min each time; drying: putting the obtained rolled leaves into a dryer for drying, wherein the moisture content in the rolled leaves is required to be 20-25%; and (3) fragrance extraction: and (4) carrying out aroma-improving treatment on the rolled leaves to obtain the tea leaves. The invention aims to perform sun-drying and de-enzyming treatment on picked leaves, so as to avoid the leaves from mildewing and discoloring due to overlong stacking time and improve the utilization rate of the leaves.

Description

Tea leaf manufacturing method and tea leaves thereof
Technical Field
The invention relates to the technical field of tea processing, in particular to a tea making method and tea thereof.
Background
As is known to all, tea contains components such as catechin, cholestenone, caffeine, inositol, folic acid, pantothenic acid and the like, and can improve human health, so the tea drink is known as one of the three major drinks in the world. The tea leaves are very complicated in making process and very exquisite in making, so that the made tea has more taste, and the taste of the tea made by different making methods is different. In the existing tea leaf making method, picked tea leaves are directly put into a de-enzyming machine for high-temperature de-enzyming, but the picking quantity of the leaves is large in the actual tea making process, the tea making time for a batch of tea leaves is long, the tea making cannot be carried out on other picked leaves in time, the leaves are easy to mildew, discolor and the like after being stacked, and the waste is large.
Disclosure of Invention
In order to solve the problems in the prior art, the invention aims to provide a tea leaf making method, which aims to perform sun-drying and de-enzyming treatment on picked leaves, avoid the leaves from mildewing and discoloring due to overlong stacking time and improve the utilization rate of the leaves.
In order to realize the purpose of the invention, the technical scheme adopted by the invention is as follows:
a tea leaf making method comprises the following steps:
s1, picking: only the leaves with middle terminal buds growing out are adopted during picking, and the picked leaves are required to be fresh, neat and uniform in shape and size;
s2, sunning: uniformly spreading the leaves in the S1 in a dustpan, and sun-drying for 4-6 hours;
s3, fixation: putting the leaves in the S2 into a fixation machine at the temperature of 200-250 ℃, wherein the fixation time is 8-15 min, and the temperature and the humidity need to be controlled;
s4, pressing: wrapping the leaves in the S3, and putting the leaves into a press-forming machine for repeated press-forming for multiple times;
s5, twisting: twisting the leaves in the S4 for several minutes, repeating the step in the S4, and twisting again for several minutes to obtain twisted leaves formed by twisting, wherein the twisting time is 5-10 min each time;
s6, drying: drying the twisted leaves obtained in the step S5 in a dryer, wherein the moisture content in the twisted leaves is required to be 20-25%;
s7, fragrance extraction: and (3) preserving the temperature of 65-80 ℃ of the twisted leaves in the S6, and then carrying out aroma raising treatment to obtain the tea leaves.
Optionally, the tanning temperature is between 5 ℃ and 15 ℃.
Optionally, in the water-removing process, when the water content of the leaves is lower than 60%, water needs to be sprayed into the leaves in time.
Optionally, the step of deactivating enzymes comprises:
de-enzyming for 70-120 s at 200-210 ℃;
de-enzyming at 220-240 deg.c for 200-300 s;
de-enzyming for 60-100 s at 240-250 deg.C.
Optionally, the press has a pressure of 1700 Mpa.
Optionally, after the drying temperature of the dryer reaches 200 ℃ each time, heating is stopped, the temperature of the twisted leaves is reduced to 65-80 ℃, and then heating and drying are continued.
Alternatively, the heating is stopped for not less than 8 hours each time.
Optionally, the aroma raising times are 3 times, and the aroma raising time is 25min-30min each time.
The invention also provides tea which is obtained according to the tea manufacturing method and comprises the steps that the picked leaves are tender leaves with terminal buds just growing or old leaves with terminal buds growing for more than one month; if the picked tender leaves are picked, the prepared tea leaves are tender leaf tea; if the picked old leaves are the old leaves, the prepared tea leaves are the old leaf tea. The young leaf tea and the old leaf tea have different colors, shapes, main nutrient contents, amino acid types and mineral element contents.
According to the technical scheme, the leaves are subjected to sun-drying treatment before enzyme deactivation, namely the leaves are treated by sun-drying and enzyme deactivation, so that the leaves are prevented from mildewing and discoloring. Specifically, the leaves are uniformly spread and dried in the sun for sun drying for 4-6 hours, the dried leaves are put into a fixation machine for fixation, the temperature of the fixation machine is set to be 200-250 ℃, the fixation time is 8-15 minutes, a tea maker needs to repeatedly sense the temperature and humidity of the leaves by hands during fixation, the leaves are taken out, the leaves are wrapped and put into a press for press forming, the leaves are formed by repeated pressing, the leaves are rolled for multiple times after being pressed, rolled leaves formed by rolling are obtained, and finally the rolled leaves are dried and aroma-extracted to obtain the tea leaves. Therefore, the tea leaf manufacturing process is very complicated, the time consumption is long, and if the picked new leaves are not processed, the leaves are easy to damage after long time, so the invention improves the storage life of the picked fresh leaves to a great extent by carrying out the sun-drying treatment on the leaves, and achieves the effect of providing the utilization rate of the leaves.
Detailed Description
The present invention is further illustrated below with reference to specific examples.
Example 1
The embodiment provides a tea leaf making method, which comprises the following steps:
s1, picking: only the leaves with middle terminal buds growing out are adopted during picking, and the picked leaves are required to be fresh, neat and uniform in shape and size;
s2, sunning: uniformly spreading the leaves in the S1 in a dustpan, and sunning for 5 hours;
s3, fixation: putting the leaves in the S2 into a de-enzyming machine at the temperature of 200-250 ℃, and de-enzyming for 100S at the temperature of 200 ℃; deactivating enzyme at 220 deg.c for 300 sec; deactivating enzyme at 250 deg.C for 100s, wherein tea-making workers need to repeatedly sense with hands, control leaf temperature and humidity, and spray water to leaves when water content of the leaves is below 60%;
s4, pressing: wrapping the leaves in the S3, and putting the leaves into a press-forming machine for repeated press-forming for multiple times;
s5, twisting: twisting the leaves in the S4 for several minutes, repeating the step in the S4, and twisting again for several minutes to obtain twisted leaves formed by twisting, wherein the twisting time is 8min each time;
s6, drying: drying the twisted leaves obtained in the step S5 in a dryer, wherein the moisture content in the twisted leaves is required to be 20%;
s7, fragrance extraction: and (4) preserving the temperature of the twisted leaves in the S6 at 65 ℃, and then performing aroma-improving treatment to obtain the tea leaves.
In the present embodiment, the sun-drying temperature in step S2 is between 5 ℃ and 15 ℃, and the blade curling caused by too high sun-drying temperature should be avoided. Meanwhile, the pressure of the S4 medium-pressure forming machine is 1700Mpa, and the blades are fragile and cannot be directly twisted and formed, so that the blades can be formed by repeatedly pressing for many times. The press machine of the invention uses 1700Mpa to press the wrapped blades from the periphery, up and down. Each pressing time is 5min-10min, and the orientation of the blades needs to be properly adjusted during the pressing time so as to ensure that all the blades are pressed. The method adopts a dryer to dry the rolled leaves, the aroma raising time is about 30min at 65 ℃, the drying frequency reflects the aroma raising time, the heating is stopped after each aroma raising, and the rolled leaves are placed in the dryer for continuous drying after being kept warm for 8 h. The tea leaves are reduced to a proper temperature and then are improved in fragrance, so that the problems of carbonization, embrittlement, excessive drying and the like of the continuously heated tea leaves are solved. Only when the temperature of the incense is reduced to a lower temperature, the incense can be dried and improved for the next time, so that the time for placing the incense in the middle is determined according to the temperature reduction condition, and the time for placing the incense in the embodiment is not less than 8 h. Drying and extracting fragrance every time, placing and cooling the tea leaves, taking the tea leaves in equal amount for brewing, and observing the color and taste of the tea soup, wherein the brewing method is consistent. The times of drying and aroma raising are different, and the aroma of the tea leaves and the color of the tea soup are obviously different. After drying and aroma raising for 1 time, the tea aroma is insufficient, and the tea soup is bright in color. With the increase of the times of drying and aroma extraction, the tea soup is deepened, and the aroma is enriched. However, the times of drying and aroma raising are not too many, otherwise the tea leaves can generate scorched bitter taste, and the quality of the tea leaves is influenced. In this embodiment, the drying and aroma raising are preferably performed 3 times.
The embodiment also provides tea obtained by the tea manufacturing method, wherein the picked leaves are tender leaves with terminal buds just growing or old leaves with terminal buds growing for more than one month; if the picked tender leaves are picked, the prepared tea leaves are tender leaf tea; if the picked old leaves are the old leaves, the prepared tea leaves are the old leaf tea. As shown in table 1, the young leaf tea and the old leaf tea have a large difference in sensory monitoring results of color, shape, etc.
Specifically, the sensory test is to compare indexes such as appearance, liquor color, aroma, taste, leaf bottom and the like, and the appearance indexes of the tea made of the young leaves and the old leaves are found to have some differences in the test, wherein the difference in the aroma of the liquor color and the tea liquor is large. Compared with the tender leaf tea, the old leaf tea has more yellow and bright liquor color and pure fragrance.
Figure BDA0002914746090000051
TABLE 1 sensory monitoring results
Example 2
The embodiment provides a tea leaf making method, which comprises the following steps:
s1, picking: only the leaves with middle terminal buds growing out are adopted during picking, and the picked leaves are required to be fresh, neat and uniform in shape and size;
s2, sunning: uniformly spreading the leaves in the S1 in a dustpan, and sunning for 4 hours;
s3, fixation: putting the leaves in the S2 into a de-enzyming machine at the temperature of 200-250 ℃, and de-enzyming for 120S at the temperature of 210 ℃; deactivating enzyme at 220 deg.c for 250 sec; deactivating enzyme at 230 deg.C for 100s, wherein tea-making workers need to repeatedly sense with hands, control leaf temperature and humidity, and spray water to leaves when water content of the leaves is less than 60%;
s4, pressing: wrapping the leaves in the S3, and putting the leaves into a press-forming machine for repeated press-forming for multiple times;
s5, twisting: twisting the leaves in the S4 for several minutes, repeating the step in the S4, and twisting again for several minutes to obtain twisted leaves formed by twisting, wherein the twisting time is 5min each time;
s6, drying: drying the twisted leaves obtained in the step S5 in a dryer, wherein the moisture content in the twisted leaves is required to be 23%;
s7, fragrance extraction: and (4) preserving the heat of the twisted leaves in the S6 at 75 ℃, and then performing aroma-improving treatment to obtain the tea leaves.
In the present embodiment, the sun-drying temperature in step S2 is between 5 ℃ and 15 ℃, and the blade curling caused by too high sun-drying temperature should be avoided. Meanwhile, the pressure of the S4 medium-pressure forming machine is 1700Mpa, and the blades are fragile and cannot be directly twisted and formed, so that the blades can be formed by repeatedly pressing for many times. The press machine of the invention uses 1700Mpa to press the wrapped blades from the periphery, up and down. Each pressing time is 5min-10min, and the orientation of the blades needs to be properly adjusted during the pressing time so as to ensure that all the blades are pressed. The method adopts a dryer to dry the rolled leaves, the aroma raising time is about 30min at 75 ℃, the drying frequency reflects the aroma raising time, the heating is stopped after each aroma raising, and the rolled leaves are placed in the dryer for continuous drying after being kept warm for 8 h. The tea leaves are reduced to a proper temperature and then are improved in fragrance, so that the problems of carbonization, embrittlement, excessive drying and the like of the continuously heated tea leaves are solved. Only when the temperature of the incense is reduced to a lower temperature, the incense can be dried and improved for the next time, so that the time for placing the incense in the middle is determined according to the temperature reduction condition, and the time for placing the incense in the embodiment is not less than 8 h. Drying and extracting fragrance every time, placing and cooling the tea leaves, taking the tea leaves in equal amount for brewing, and observing the color and taste of the tea soup, wherein the brewing method is consistent. The times of drying and aroma raising are different, and the aroma of the tea leaves and the color of the tea soup are obviously different. After drying and aroma raising for 1 time, the tea aroma is insufficient, and the tea soup is bright in color. With the increase of the times of drying and aroma extraction, the tea soup is deepened, and the aroma is enriched. However, the times of drying and aroma raising are not too many, otherwise the tea leaves can generate scorched bitter taste, and the quality of the tea leaves is influenced. In this embodiment, the drying and aroma raising are preferably performed 3 times.
The embodiment also provides tea obtained by the tea manufacturing method, wherein the picked leaves are tender leaves with terminal buds just growing or old leaves with terminal buds growing for more than one month; if the picked tender leaves are picked, the prepared tea leaves are tender leaf tea; if the picked old leaves are the old leaves, the prepared tea leaves are the old leaf tea. As shown in table 2, there was a large difference in the main nutritional content between the young leaf tea and the old leaf tea.
Figure BDA0002914746090000071
TABLE 2 measurement results of the contents of main nutrients
As can be seen from table 2, the old leaf tea is higher than the young leaf tea in the contents of total ash, water extract, tea polyphenol, total flavonoids, water-soluble carbohydrates and proteins, and the old leaf tea is richer in nutritive value than the young leaf tea. Wherein the total ash content of the old leaf tea reaches 10.2 percent, and the water extract reaches 20.2 percent, which indicates that the old leaf tea has high mineral element content. The tea polyphenol old leaf tea is 0.7 percent higher than that of tender leaf tea, the total flavone old leaf tea is 2 times of that of the tender leaf tea, and the water-soluble carbohydrate is 2.5 times of that of the tender leaf tea. The crude fiber tender leaf tea and old leaf tea are higher, which respectively reach 38.44% and 34.72%, and are helpful for human digestion. Vitamin C has very important effect on human health, has the effects of inhibiting tumor generation, resisting oxidation, reducing blood fat and the like, and the vitamin C content of the tender leaf tea and the old leaf tea respectively reaches 27.3mg/100g and 50mg/100g, so that the old leaf tea is more excellent.
Example 3
The embodiment provides a tea leaf making method, which comprises the following steps:
s1, picking: only the leaves with middle terminal buds growing out are adopted during picking, and the picked leaves are required to be fresh, neat and uniform in shape and size;
s2, sunning: uniformly spreading the leaves in the S1 in a dustpan, and sunning for 6 hours;
s3, fixation: putting the leaves in the S2 into a de-enzyming machine at the temperature of 200-250 ℃, and de-enzyming for 120S at the temperature of 210 ℃; deactivating enzyme at 220 deg.c for 250 sec; deactivating enzyme at 230 deg.C for 100s, wherein tea-making workers need to repeatedly sense with hands, control leaf temperature and humidity, and spray water to leaves when water content of the leaves is less than 60%;
s4, pressing: wrapping the leaves in the S3, and putting the leaves into a press-forming machine for repeated press-forming for multiple times;
s5, twisting: twisting the leaves in the S4 for several minutes, repeating the step in the S4, and twisting again for several minutes to obtain twisted leaves formed by twisting, wherein the twisting time is 10min each time;
s6, drying: drying the twisted leaves obtained in the step S5 in a dryer, wherein the moisture content in the twisted leaves is 25%;
s7, fragrance extraction: and (4) preserving the heat of the twisted leaves in the S6 at 85 ℃, and then performing aroma-improving treatment to obtain the tea leaves.
In the present embodiment, the sun-drying temperature in step S2 is between 5 ℃ and 15 ℃, and the blade curling caused by too high sun-drying temperature should be avoided. Meanwhile, the pressure of the S4 medium-pressure forming machine is 1700Mpa, and the blades are fragile and cannot be directly twisted and formed, so that the blades can be formed by repeatedly pressing for many times. The press machine of the invention uses 1700Mpa to press the wrapped blades from the periphery, up and down. Each pressing time is 5min-10min, and the orientation of the blades needs to be properly adjusted during the pressing time so as to ensure that all the blades are pressed. The method adopts a dryer to dry the rolled leaves, the aroma raising time is about 30min at the temperature of 85 ℃, the drying frequency reflects the aroma raising time, the heating is stopped after each aroma raising, and the rolled leaves are placed in the dryer for continuous drying after being kept warm for 8 h. The tea leaves are reduced to a proper temperature and then are improved in fragrance, so that the problems of carbonization, embrittlement, excessive drying and the like of the continuously heated tea leaves are solved. Only when the temperature of the incense is reduced to a lower temperature, the incense can be dried and improved for the next time, so that the time for placing the incense in the middle is determined according to the temperature reduction condition, and the time for placing the incense in the embodiment is not less than 8 h. Drying and extracting fragrance every time, placing and cooling the tea leaves, taking the tea leaves in equal amount for brewing, and observing the color and taste of the tea soup, wherein the brewing method is consistent. The times of drying and aroma raising are different, and the aroma of the tea leaves and the color of the tea soup are obviously different. After drying and aroma raising for 1 time, the tea aroma is insufficient, and the tea soup is bright in color. With the increase of the times of drying and aroma extraction, the tea soup is deepened, and the aroma is enriched. However, the times of drying and aroma raising are not too many, otherwise the tea leaves can generate scorched bitter taste, and the quality of the tea leaves is influenced. In this embodiment, the drying and aroma raising are preferably performed 3 times.
The embodiment also provides tea obtained by the tea manufacturing method, wherein the picked leaves are tender leaves with terminal buds just growing or old leaves with terminal buds growing for more than one month; if the picked tender leaves are picked, the prepared tea leaves are tender leaf tea; if the picked old leaves are the old leaves, the prepared tea leaves are the old leaf tea. As shown in table 2, the young leaf tea and the old leaf tea have a large difference in amino acid type and mineral element content.
In the types and the contents of amino acids, 5 kinds of amino acids are detected in 8 kinds of essential amino acids, and the contents are generally low and are 0.004-0.013%, and the content is sorted as follows: phenylalanine > lysine > valine > leucine > isoleucine, total essential amino acids 0.038%; while only 1 of old leaf tea was detected as lysine, with a lower content of only 0.003%. Among the non-essential amino acids, 7 kinds of the non-essential amino acids are detected in the tender leaf tea, and the highest content of the non-essential amino acids is asparagine which is 0.039%; 7 kinds of old leaf tea are detected, the highest gamma-aminobutyric acid is detected, and the content is 0.017%. Although the tea made from the young leaf tea and the old leaf tea have 7 kinds of nonessential amino acids, the types of the tea are greatly different. Wherein the young leaf tea and old leaf tea each contain 5 identical nonessential amino acids selected from the group consisting of phosphoserine, aspartic acid, serine, alanine, and gamma-aminobutyric acid. The 5 kinds of amino acids contain high content of tender tea except for phosphoserine. The 2 special nonessential amino acids of the young tea leaves are asparagine and glutamic acid, and the 2 special nonessential amino acids of the old tea leaves are phosphoethanolamine and glycine.
In terms of mineral element content, the 5 minerals with the highest content in the tender leaf tea and the old leaf tea are magnesium, aluminum, manganese, iron and zinc, and the element content is sorted according to the content of magnesium, aluminum, manganese, iron and zinc, as shown in Table 3.
Figure BDA0002914746090000091
Figure BDA0002914746090000101
TABLE 3 mineral content test results
As can be seen from Table 3, the contents of aluminum, manganese and iron are higher in young leaf tea, and magnesium and zinc are mainly in old leaf tea. The magnesium ions play an important role in maintaining the normal functions of the body, when the magnesium in the body is reduced, energy metabolism disorder and organ dysfunction can occur, and the magnesium ions can inhibit the release of acetylcholine at motor nerve endings, thereby blocking the information transmission at the joints of peripheral nerve muscles and inhibiting the activity of a central nervous system, so that the tea provided by the invention is presumed to have a sedative effect.
The present invention is not limited to the above-described alternative embodiments, and various other forms of products can be obtained by anyone in light of the present invention. The above detailed description should not be taken as limiting the scope of the invention, which is defined in the claims, and which the description is intended to be interpreted accordingly.

Claims (10)

1. A tea leaf making method is characterized by comprising the following steps:
s1, picking: only the leaves with middle terminal buds growing out are adopted during picking, and the picked leaves are required to be fresh, neat and uniform in shape and size;
s2, sunning: uniformly spreading the leaves in the S1 in a dustpan, and sun-drying for 4-6 hours;
s3, fixation: putting the leaves in the S2 into a fixation machine at the temperature of 200-250 ℃, wherein the fixation time is 8-15 min, and the temperature and the humidity need to be controlled;
s4, pressing: wrapping the leaves in the S3, and putting the leaves into a press-forming machine for repeated press-forming for multiple times;
s5, twisting: twisting the leaves in the S4 for several minutes, repeating the step in the S4, and twisting again for several minutes to obtain twisted leaves formed by twisting, wherein the twisting time is 5-10 min each time;
s6, drying: drying the twisted leaves obtained in the step S5 in a dryer, wherein the moisture content in the twisted leaves is required to be 20-25%;
s7, fragrance extraction: and (3) preserving the heat of the twisted leaves in the S6 at 65-80 ℃, and then performing aroma-improving treatment to obtain the tea leaves.
2. The tea leaf making process of claim 1, wherein the sun tanning temperature is between 5 ℃ and 15 ℃.
3. The method for producing tea leaves according to claim 1, wherein water is sprayed to the leaves in time when the water content of the leaves is less than 60% during the de-enzyming.
4. A method of making tea as claimed in claim 3 wherein the de-enzyming step comprises:
de-enzyming for 70-120 s at 200-210 ℃;
de-enzyming at 220-240 deg.c for 200-300 s;
de-enzyming for 60-100 s at 240-250 deg.C.
5. The tea leaf manufacturing method according to claim 1, wherein the pressure of the press is 1700 Mpa.
6. The method for preparing tea leaves according to claim 1, wherein the heating of the dryer is stopped after the drying temperature reaches 200 ℃ each time, and the heating and drying are continued after the temperature of the rolled leaves is reduced to 65 ℃ to 80 ℃.
7. The method of making tea leaves of claim 6, wherein the time for each cessation of heating is not less than 8 hours.
8. The method for producing tea leaves according to claim 1, wherein the number of aroma raising times is 3, and the aroma raising time is 25min to 30min each time.
9. Tea leaf obtained by the method of any one of claims 1 to 8, wherein the picked leaf is a young leaf from which a terminal bud has just emerged or an old leaf from which a terminal bud has emerged for more than one month; if the picked tender leaves are picked, the prepared tea leaves are tender leaf tea; if the picked old leaves are the old leaves, the prepared tea leaves are the old leaf tea.
10. The tea leaf according to claim 9, wherein the young leaf tea and the old leaf tea are different in color, shape, contents of main nutrients, kinds of amino acids, and contents of mineral elements.
CN202110097047.4A 2021-01-25 2021-01-25 Tea leaf manufacturing method and tea leaves thereof Pending CN112868826A (en)

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钱天寿等: "茶叶加工中揉捻技术的研究进展", 《农产品加工(学刊)》 *

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