CN112998096A - Seasoning oolong tea and preparation method thereof - Google Patents
Seasoning oolong tea and preparation method thereof Download PDFInfo
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- CN112998096A CN112998096A CN202110279464.0A CN202110279464A CN112998096A CN 112998096 A CN112998096 A CN 112998096A CN 202110279464 A CN202110279464 A CN 202110279464A CN 112998096 A CN112998096 A CN 112998096A
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- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 77
- 235000020333 oolong tea Nutrition 0.000 title claims abstract description 75
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 17
- 238000002360 preparation method Methods 0.000 title abstract description 16
- 235000013616 tea Nutrition 0.000 claims abstract description 71
- 239000000654 additive Substances 0.000 claims abstract description 42
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 239000002245 particle Substances 0.000 claims abstract description 12
- 238000002791 soaking Methods 0.000 claims abstract description 12
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 11
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 11
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 11
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 11
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 11
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 11
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 11
- 235000008434 ginseng Nutrition 0.000 claims abstract description 11
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 11
- 235000011477 liquorice Nutrition 0.000 claims abstract description 11
- 238000002156 mixing Methods 0.000 claims abstract description 11
- 239000008213 purified water Substances 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000002932 luster Substances 0.000 claims abstract description 6
- 241001122767 Theaceae Species 0.000 claims abstract 16
- 239000000843 powder Substances 0.000 claims description 30
- 230000000996 additive effect Effects 0.000 claims description 26
- 238000012216 screening Methods 0.000 claims description 25
- 238000012545 processing Methods 0.000 claims description 20
- 238000003892 spreading Methods 0.000 claims description 20
- 230000007480 spreading Effects 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 10
- 238000000227 grinding Methods 0.000 claims description 10
- 239000012535 impurity Substances 0.000 claims description 10
- 238000005507 spraying Methods 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 238000007670 refining Methods 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 241000208340 Araliaceae Species 0.000 abstract description 10
- 239000004615 ingredient Substances 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 description 59
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 2
- 235000011949 flavones Nutrition 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 229930182490 saponin Natural products 0.000 description 2
- 150000007949 saponins Chemical class 0.000 description 2
- 235000017709 saponins Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019640 taste 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
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 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 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000020279 black tea 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
- 235000005487 catechin Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019225 fermented tea Nutrition 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
Abstract
The invention discloses a seasoning oolong tea and a preparation method thereof, wherein the seasoning oolong tea comprises raw tea and additives, and the raw materials comprise the following components in percentage by weight: 400 parts of 300-one tea and 10-20 parts of additives, wherein the additives are formed by mixing liquorice, ginseng, honeysuckle and stevia rebaudiana, 15-25% of the liquorice, 15-25% of the ginseng, 15-25% of the honeysuckle and 15-25% of the stevia rebaudiana, the original tea is granular alpine oolong tea, and the preparation method of the seasoning oolong tea comprises the following steps: s1, preparing raw materials: selecting oolong tea particles with uniform color and luster by a color selector, selecting tea raw materials with consistent particle size by a 5-mesh screen of a plane circular screen machine, and passing through 2-3 fire paths for later use; s2, soaking: adding purified water into oolong tea, soaking at a ratio of 1: 0.2-0.3 for 20-40 min while stirring for several times to make the tea soft. The seasoned oolong tea and the preparation method thereof can be added with seasoning ingredients to prepare granular oolong tea, and can improve the quality and diversified mouthfeel of oolong tea.
Description
Technical Field
The invention belongs to the technical field of oolong, and particularly relates to seasoning oolong.
Background
Oolong tea is a fermented tea, which is also called green tea, but it is neither classified as green nor black tea. Even if it is derived from the same tea plant as green tea, the fermentation process is not very same, and it is characterized in that the catechin in the tea leaves is combined with each other with the rise of the fermentation temperature, and then the color of the tea is darkened, so that the astringency of the tea is reduced. Then, the fermentation process forms the tea flavor most unique to oolong tea.
Oolong tea is processed without additives, so that the efficacy and properties of oolong tea cannot be expanded.
Therefore, in order to meet the current situation, the design and production of a seasoned oolong tea and a preparation method thereof are urgently needed to meet the needs of practical use.
Disclosure of Invention
The invention aims to provide a seasoned oolong tea and a preparation method thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: the seasoning oolong comprises raw tea and additives, wherein the raw materials comprise the following components in percentage by weight: 400 parts of 300-one materials and 10-20 parts of additives, wherein the additives are formed by mixing 15-25% of liquorice, 15-25% of ginseng, 15-25% of honeysuckle and 15-25% of stevia rebaudiana.
Preferably, the raw tea is granular high mountain oolong tea.
A preparation method of flavored oolong tea comprises the following steps:
s1, preparing raw materials: selecting oolong tea particles with uniform color and luster by a color selector, selecting tea raw materials with consistent particle size by a 5-mesh screen of a plane circular screen machine, and passing through 2-3 fire paths for later use;
s2, soaking: adding oolong tea into purified water, soaking at a ratio of 1: 0.2-0.3 for 20-40 min while stirring for several times to make the tea soft;
s3, spreading for cooling: fishing out the soaked tea leaves, spreading and airing in a sterile environment until the tea leaves become loose spheres;
s4, preparing materials: processing and preparing the additive in a tea powder grinding machine in a sterile environment, grinding the additive into powder with the specification of more than 200 meshes, adding the ground powder into purified water, and uniformly stirring by using a stirrer for later use;
s5, blending tea: putting the spread and dried oolong into a roller machine, then uniformly spraying additive powder into the oolong by using spraying equipment, wherein the roller is not heated during processing, the rotating speed is 80r/min-100r/min, the time is 25min-30min, the roller rotationally transfers the tea leaves to return to granules, the additive powder is wrapped in the oolong, and after the processing is finished, spreading and drying in the air for 30min-45min in a sterile environment;
s6, processing: putting the processed oolong tea into a roller machine, frying at 150 deg.C and 150-200 r/min to dryness, spreading and drying for 30-40 min, and baking at 100-120 deg.C for 3 hr;
s7, man-machine impurity picking: removing the redundant tea stalks, refining and shaping;
s8, screening by a bucket screening machine: placing the oolong tea subjected to impurity sorting in a hopper screening machine with a 16-mesh hopper screen, and screening tea powder;
s9, air separation: placing the oolong tea subjected to the bucket screening into a winnowing machine, and winnowing to obtain oolong tea with consistent weight;
s10, baking: and then passing through two fires again, wherein the first time temperature is 100-130 ℃, the time is 3-4 h, the second time temperature is 110 ℃, and the time is 90 min.
The invention has the technical effects and advantages that: the seasoning oolong tea and the preparation method thereof have the advantages that the baking effect is to generate the degree of thermal physical and chemical change in the tea, amino acids and reducing sugars contained in the tea are dehydrated and converted into aroma components when being heated, so that the aroma of the tea is improved, the appearance and color of the tea, the taste of tea soup, the liquor color and the aroma are all important, the baking fire is mastered properly, the special aroma characteristics can be set off, and the mellow thickness of the tea can be increased; the addition of the liquorice, the ginseng, the honeysuckle and the stevia rebaudiana makes the seasoning oolong tea mellow and refreshing in taste, sweet after taste, nutrient composite and improved in quality; the preparation method of the oolong tea is also superior to other preparation methods in that the seasoning additive is added to the inner part and the outer part of the oolong tea (the inner part and the outer part of the granular oolong tea), and the seasoning oolong tea and the preparation method thereof not only can be added with seasoning ingredients to prepare granular oolong tea, but also can improve the quality and the diversified mouthfeel of the oolong tea.
Detailed Description
The technical solutions in the present disclosure will be clearly and completely described below with reference to the present disclosure, and it is obvious that the described contents are only a part of the present disclosure, and not all of the present disclosure. All other matters which can be obtained by a person skilled in the art without making creative efforts based on the contents of the present invention belong to the protection scope of the present invention.
Example 1
The invention provides seasoning oolong tea which comprises raw tea and additives, wherein the raw materials comprise the following components in percentage by weight: 300 parts of additive 10 parts, wherein the additive is formed by mixing liquorice, ginseng, honeysuckle and stevia rebaudiana, 15-25% of liquorice, 15-25% of ginseng, 15-25% of honeysuckle and 15-25% of stevia rebaudiana, and the actual proportion of the mixture is selected according to actual needs.
Specifically, the raw tea is granular high mountain oolong tea.
A preparation method of flavored oolong tea comprises the following steps:
s1, preparing raw materials: selecting oolong tea particles with uniform color and luster by a color selector, selecting tea raw materials with consistent particle size by a 5-mesh screen of a plane circular screen machine, and passing through 2-3 fire paths for later use;
s2, soaking: adding oolong tea into purified water, soaking at a ratio of 1: 0.2-0.3 for 20-40 min while stirring for several times to make the tea soft;
s3, spreading for cooling: fishing out the soaked tea leaves, spreading and airing in a sterile environment until the tea leaves become loose spheres;
s4, preparing materials: processing and preparing the additive in a tea powder grinding machine in a sterile environment, grinding the additive into powder with the specification of more than 200 meshes, adding the ground powder into purified water, and uniformly stirring by using a stirrer for later use;
s5, blending tea: putting the spread and dried oolong into a roller machine, then uniformly spraying additive powder into the oolong by using spraying equipment, wherein the roller is not heated during processing, the rotating speed is 80r/min-100r/min, the time is 25min-30min, the roller rotationally transfers the tea leaves to return to granules, the additive powder is wrapped in the oolong, and after the processing is finished, spreading and drying in the air for 30min-45min in a sterile environment;
s6, processing: putting the processed oolong tea into a roller machine, frying at 150 deg.C and 150-200 r/min to dryness, spreading and drying for 30-40 min, and baking at 100-120 deg.C for 3 hr;
s7, man-machine impurity picking: removing the redundant tea stalks, refining and shaping;
s8, screening by a bucket screening machine: placing the oolong tea subjected to impurity sorting in a hopper screening machine with a 16-mesh hopper screen, and screening tea powder;
s9, air separation: placing the oolong tea subjected to the bucket screening into a winnowing machine, and winnowing to obtain oolong tea with consistent weight;
s10, baking: and then passing through two fires again, wherein the first time temperature is 100-130 ℃, the time is 3-4 h, the second time temperature is 110 ℃, and the time is 90 min.
Example 2
The invention provides seasoning oolong tea which comprises raw tea and additives, wherein the raw materials comprise the following components in percentage by weight: 400 parts of additive, 20 parts of additive, wherein the additive is formed by mixing liquorice, ginseng, honeysuckle and stevia rebaudiana, 15-25% of liquorice, 15-25% of ginseng, 15-25% of honeysuckle and 15-25% of stevia rebaudiana, and the actual proportion of the mixture is selected according to actual requirements.
Specifically, the raw tea is granular high mountain oolong tea.
A preparation method of flavored oolong tea comprises the following steps:
s1, preparing raw materials: selecting oolong tea particles with uniform color and luster by a color selector, selecting tea raw materials with consistent particle size by a 5-mesh screen of a plane circular screen machine, and passing through 2-3 fire paths for later use;
s2, soaking: adding oolong tea into purified water, soaking at a ratio of 1: 0.2-0.3 for 20-40 min while stirring for several times to make the tea soft;
s3, spreading for cooling: fishing out the soaked tea leaves, spreading and airing in a sterile environment until the tea leaves become loose spheres;
s4, preparing materials: processing and preparing the additive in a tea powder grinding machine in a sterile environment, grinding the additive into powder with the specification of more than 200 meshes, adding the ground powder into purified water, and uniformly stirring by using a stirrer for later use;
s5, blending tea: putting the spread and dried oolong into a roller machine, then uniformly spraying additive powder into the oolong by using spraying equipment, wherein the roller is not heated during processing, the rotating speed is 80r/min-100r/min, the time is 25min-30min, the roller rotationally transfers the tea leaves to return to granules, the additive powder is wrapped in the oolong, and after the processing is finished, spreading and drying in the air for 30min-45min in a sterile environment;
s6, processing: putting the processed oolong tea into a roller machine, frying at 150 deg.C and 150-200 r/min to dryness, spreading and drying for 30-40 min, and baking at 100-120 deg.C for 3 hr;
s7, man-machine impurity picking: removing the redundant tea stalks, refining and shaping;
s8, screening by a bucket screening machine: placing the oolong tea subjected to impurity sorting in a hopper screening machine with a 16-mesh hopper screen, and screening tea powder;
s9, air separation: placing the oolong tea subjected to the bucket screening into a winnowing machine, and winnowing to obtain oolong tea with consistent weight;
s10, baking: and then passing through two fires again, wherein the first time temperature is 100-130 ℃, the time is 3-4 h, the second time temperature is 110 ℃, and the time is 90 min.
Example 3
The invention provides seasoning oolong tea which comprises raw tea and additives, wherein the raw materials comprise the following components in percentage by weight: 350 parts of additives and 15 parts of additives, wherein the additives are formed by mixing liquorice, ginseng, honeysuckle and stevia rebaudiana, 15-25% of the liquorice, 15-25% of the ginseng, 15-25% of the honeysuckle and 15-25% of the stevia rebaudiana, and the actual proportion of the mixture is selected according to actual requirements.
Specifically, the raw tea is granular high mountain oolong tea.
A preparation method of flavored oolong tea comprises the following steps:
s1, preparing raw materials: selecting oolong tea particles with uniform color and luster by a color selector, selecting tea raw materials with consistent particle size by a 5-mesh screen of a plane circular screen machine, and passing through 2-3 fire paths for later use;
s2, soaking: adding oolong tea into purified water, soaking at a ratio of 1: 0.2-0.3 for 20-40 min while stirring for several times to make the tea soft;
s3, spreading for cooling: fishing out the soaked tea leaves, spreading and airing in a sterile environment until the tea leaves become loose spheres;
s4, preparing materials: processing and preparing the additive in a tea powder grinding machine in a sterile environment, grinding the additive into powder with the specification of more than 200 meshes, adding the ground powder into purified water, and uniformly stirring by using a stirrer for later use;
s5, blending tea: putting the spread and dried oolong into a roller machine, then uniformly spraying additive powder into the oolong by using spraying equipment, wherein the roller is not heated during processing, the rotating speed is 80r/min-100r/min, the time is 25min-30min, the roller rotationally transfers the tea leaves to return to granules, the additive powder is wrapped in the oolong, and after the processing is finished, spreading and drying in the air for 30min-45min in a sterile environment;
s6, processing: putting the processed oolong tea into a roller machine, frying at 150 deg.C and 150-200 r/min to dryness, spreading and drying for 30-40 min, and baking at 100-120 deg.C for 3 hr;
s7, man-machine impurity picking: removing the redundant tea stalks, refining and shaping;
s8, screening by a bucket screening machine: placing the oolong tea subjected to impurity sorting in a hopper screening machine with a 16-mesh hopper screen, and screening tea powder;
s9, air separation: placing the oolong tea subjected to the bucket screening into a winnowing machine, and winnowing to obtain oolong tea with consistent weight;
s10, baking: and then passing through two fires again, wherein the first time temperature is 100-130 ℃, the time is 3-4 h, the second time temperature is 110 ℃, and the time is 90 min.
Specifically, the flavored oolong tea and the preparation method thereof are comprehensively compared through experiments, and the oolong tea in example 3 has the best effect, namely, from the aspects of mouthfeel, quality and the like.
Sensory evaluation:
physical and chemical indexes:
| name of article | Free amino acids | Flavone | Total saponins | Remarks for note |
| Oolong tea | 20.50mg/g | 43.87mg/g | 0.36％ | |
| Seasoning oolong tea | 21.06mg/g | 44.64mg/g | 0.75％ |
The contents of free amino acids, flavones and saponins in the seasoned oolong tea are obviously increased, and the tea leaves are richer in active ingredients necessary for human bodies.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing description, it will be apparent to one skilled in the art that various changes, modifications, equivalents, and improvements may be made without departing from the spirit and scope of the invention.
Claims (3)
1. A seasoned oolong tea is characterized in that: comprises raw tea and additives, and the weight percentage of each raw material is as follows: 400 parts of 300-one materials and 10-20 parts of additives, wherein the additives are formed by mixing 15-25% of liquorice, 15-25% of ginseng, 15-25% of honeysuckle and 15-25% of stevia rebaudiana.
2. A flavored oolong tea as claimed in claim 1 wherein: the raw tea is granular high mountain oolong tea.
3. A process for preparing a flavored oolong tea as claimed in claim 1, wherein: the method comprises the following steps:
s1, preparing raw materials: selecting oolong tea particles with uniform color and luster by a color selector, selecting tea raw materials with consistent particle size by a 5-mesh screen of a plane circular screen machine, and passing through 2-3 fire paths for later use;
s2, soaking: adding oolong tea into purified water, soaking at a ratio of 1: 0.2-0.3 for 20-40 min while stirring for several times to make the tea soft;
s3, spreading for cooling: fishing out the soaked tea leaves, spreading and airing in a sterile environment until the tea leaves become loose spheres;
s4, preparing materials: processing and preparing the additive in a tea powder grinding machine in a sterile environment, grinding the additive into powder with the specification of more than 200 meshes, adding the ground powder into purified water, and uniformly stirring by using a stirrer for later use;
s5, blending tea: putting the spread and dried oolong into a roller machine, then uniformly spraying additive powder into the oolong by using spraying equipment, wherein the roller is not heated during processing, the rotating speed is 80r/min-100r/min, the time is 25min-30min, the roller rotationally transfers the tea leaves to return to granules, the additive powder is wrapped in the oolong, and after the processing is finished, spreading and drying in the air for 30min-45min in a sterile environment;
s6, processing: putting the processed oolong tea into a roller machine, frying at 150 deg.C and 150-200 r/min to dryness, spreading and drying for 30-40 min, and baking at 100-120 deg.C for 3 hr;
s7, man-machine impurity picking: removing the redundant tea stalks, refining and shaping;
s8, screening by a bucket screening machine: placing the oolong tea subjected to impurity sorting in a hopper screening machine with a 16-mesh hopper screen, and screening tea powder;
s9, air separation: placing the oolong tea subjected to the bucket screening into a winnowing machine, and winnowing to obtain oolong tea with consistent weight;
s10, baking: and then passing through two fires again, wherein the first time temperature is 100-130 ℃, the time is 3-4 h, the second time temperature is 110 ℃, and the time is 90 min.
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| CN107996759A (en) * | 2017-12-19 | 2018-05-08 | 福建农林大学 | A kind of rhizoma Gastrodiae oolong tea and its processing method |
| CN108402233A (en) * | 2018-06-20 | 2018-08-17 | 贵州江口梵净山云峰野生植物开发有限公司 | A kind of Rhizoma Gastrodiae oolong tea and its preparation process |
| CN111670975A (en) * | 2020-05-19 | 2020-09-18 | 贵州芊指岭生态茶业有限公司 | Chinese zodiac shaped tea cake with health care function and preparation method thereof |
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