CN114586859A - Non-wetting water pressure preparation method of cooked tea - Google Patents
Non-wetting water pressure preparation method of cooked tea Download PDFInfo
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- CN114586859A CN114586859A CN202210258816.9A CN202210258816A CN114586859A CN 114586859 A CN114586859 A CN 114586859A CN 202210258816 A CN202210258816 A CN 202210258816A CN 114586859 A CN114586859 A CN 114586859A
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- 241001122767 Theaceae Species 0.000 title claims abstract description 229
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000009736 wetting Methods 0.000 title claims description 14
- 238000001035 drying Methods 0.000 claims abstract description 55
- 238000003825 pressing Methods 0.000 claims abstract description 46
- 238000010025 steaming Methods 0.000 claims abstract description 27
- 238000000034 method Methods 0.000 claims abstract description 25
- 238000004898 kneading Methods 0.000 claims abstract description 24
- 238000007493 shaping process Methods 0.000 claims abstract description 18
- 238000005303 weighing Methods 0.000 claims abstract description 9
- 238000004321 preservation Methods 0.000 claims abstract description 3
- 239000004744 fabric Substances 0.000 claims description 8
- 235000012149 noodles Nutrition 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 238000005096 rolling process Methods 0.000 claims description 4
- 230000003647 oxidation Effects 0.000 claims description 3
- 238000007254 oxidation reaction Methods 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 239000004575 stone Substances 0.000 description 5
- 238000000227 grinding Methods 0.000 description 4
- 239000000126 substance Substances 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000013590 bulk material Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 238000004804 winding 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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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 relates to the technical field of cooked tea preparation, in particular to a non-humid water pressure preparation method of cooked tea, which comprises the following steps of S1, preparing cooked tea bulk materials, S2, weighing, S3, steaming tea, kneading tea, S4, pressing, S5, shaping, S6, drying, steaming tea, kneading tea, shaping and drying, wherein each link is specific time. The method changes the method that the cooked tea can not be pressed into the tea cake due to no moisture, the non-moisture pressure preparation method of the cooked tea can not cause the edge scattering of the tea leaves, the method can lead the tea cake to be perfect, not to scatter the edge, not to drop the tea, and not to drop in the later period, the original taste of the cooked tea from the raw material to the tea cake is preserved, the original flavor characteristics of the cooked tea are maintained to the maximum extent, the original taste of the cooked tea is ensured, the aroma can be kept the same before and after the preservation, the tea quality is ensured, the drying time of the cooked tea cake is reduced, the non-moisture pressure preparation only needs to directly steam-press the prepared tea leaves, the labor and time cost is saved, and the potential safety hazard of the tea leaves is strictly controlled.
Description
Technical Field
The invention relates to the technical field of cooked tea preparation, in particular to a non-humid water pressure preparation method of cooked tea.
Background
The ripe tea cakes in the current market are all prepared by a method of firstly wetting and then pressing (ripe tea bulk preparation, wetting softening, weighing, tea steaming, tea rolling, pressing, shaping and drying), wherein the wetting is generally performed in the afternoon or at night one day before pressing; the moisture ratio is about 13-15%, the high-grade material is less moist, the low-grade material is more moist, mist water spraying is mainly adopted, water spraying and stirring are carried out while turning, and then standing is carried out for more than 12 hours, so that the tea leaves can absorb moisture and soften, and the pressing in the next day is convenient. The amount of the ripe tea of the tide water is the amount pressed in the day, then the amount of the ripe tea to be pressed in the next day of the tide water is repeated, and the like is repeated until all the ripe tea bulks to be pressed are completely moisturized. This poses a problem that the fermented ripe tea is subjected to long-time pile fermentation, the content of substances such as polyphenols, pectin and the like contained in the tea leaves is reduced, sticky substances on the surface of the tea leaves are reduced when the ripe tea is autoclaved, the pressed and shaped ripe tea is difficult to press and shape, the tea cake shape is conveniently fixed by moist pressing, and the tea leaves are subjected to a plurality of bad changes in the moist process.
The defects in the prior art are as follows:
the moisture time in the pressing process of the cooked tea is more than 12 hours, all connotative indexes of the cooked tea are basically shaped after the cooked tea raw materials are fermented, and in the moisture process, because the moisture time is too long and the raw materials contain water at low temperature for 12 hours, certain fixed indexes of the raw materials can be directly changed, the aromatic substances of the tea can be changed, the aroma per se is weakened, foreign flavor and slight mildew taste are generated, the taste becomes impure, the tea soup is turbid, and more impurities and scraps exist; during shaping, tea strips and ropes are easy to be crushed, the leaf bottoms are incomplete, and the tea strips and the leaves are easy to be deteriorated (mud-like substances are generated); the tea leaves are easy to breed some mixed bacteria in a long-time low-temperature high-humidity environment, so that the index attribute of the tea leaves is changed, and the sour and rancid taste of the tea leaves can be caused due to the fact that the production and pressing of some tidal waters are not standard.
The present invention has been made in view of this situation.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a moisture-free pressing method of cooked tea.
In order to achieve the purpose, the invention adopts the following technical scheme:
a non-wetting water pressure preparation method of cooked tea comprises the following steps:
s1, preparing ripe tea bulk;
s2, weighing;
s3, steaming and kneading tea;
s4, pressing;
s5, sizing;
and S6, drying.
Each link of the tea steaming, tea rolling, shaping and drying is specific time and specific method, and the links are mutually buckled, but one link is not available.
Furthermore, the preparation of the bulk cooked tea is just directly prepared without dampening and recompressing.
Further, the weighing is carried out on an electronic scale according to the cake-shaped pressing specification.
Further, the tea steaming and kneading are carried out for the first time, the tea steaming time is 15 seconds, then the tea is poured into a specific cloth bag for kneading, the mouth of the bag is firstly pinched by the right hand for kneading tea, then the bag is pressed and rotated for 4 circles (4 times) at the center, the tea in the center is pushed to the periphery to enable the edge of the tea cake to be full, the right hand always presses the central knot to ensure that the edge tea does not enter the center during the tea kneading, the edge tea is kneaded for 12 times in the clockwise direction to ensure the edge tea to be uniform, the mouth of the bag is wound for 4 circles for knotting after the tea is kneaded, the tea is steamed for 10 seconds again to ensure that the tea is fully softened and convenient to press, the tea is kneaded again, the right hand presses the central knot to carry out left-hand kneading for 12 times, and the tea is pressed after the tea is kneaded;
the tea steaming time node is the time node which is strictly controlled for steaming tea, if the tea steaming time is too long, the pressed tea cake has poor noodle strings, the water content of tea is high, the drying time of tea is increased, and the quality of tea is not favorably controlled; if the tea steaming time is short, the tea leaves are not sufficiently softened, the pressed tea cake has poor noodless and is not full in edge, and the edge scattering phenomenon is easy to occur.
Further, the pressing is that the pressure of a hydraulic press is 2MPa, the kneaded tea leaves are placed in the center of a specific mould for pressing, the first pressing and shaping time is 10 seconds, the cake is rotated by 180 degrees and then pressed for the second time, the tea cake is rotated to enable the tea cake surface to be pressed uniformly, the second pressing is to fix the tea leaf shape and prevent the return throwing phenomenon, and the shaping time is 10 seconds.
Further, the drying is that the tea leaves are dried in a drying room after standing, the drying mode adopts a drying and drying mode, the tea leaves have high water content (362-; the temperature of the drying room is controlled to be about 45 ℃, the moisture content of the tea leaves is reduced (356 plus 358 g/cake) due to the drying in the first day, so that the temperature of the drying room is properly increased in the second day to rapidly reduce the moisture content of the tea leaves, the degree of fermentation and oxidation of the tea leaves under the high-temperature and high-humidity conditions is furthest weakened, the quality of the tea leaves is ensured, the tea leaves are dried for 3 hours in the morning and heat-preservation and moisture-removal in the noon, the temperature of the drying room needs to be properly weakened due to the low moisture content of the tea leaves (351 plus 353 g/cake), the temperature is controlled to be about 43 ℃, the tea leaves are closed to be kept stand and cooled for 15 hours after being dried for 4 hours in the afternoon, the tea leaves are dried and are taken out of the drying room, and the weight of each tea leaf is 347 plus 348 g.
Compared with the prior art, the invention provides a non-humid water pressure preparation method of cooked tea, which has the following beneficial effects:
the non-wetting water pressure preparation method of the cooked tea changes the method that the cooked tea can not be pressed into cake tea due to non-wetting water. The non-damp water pressure preparation method of the cooked tea can not cause edge scattering of the tea, and the method can lead the tea cake to be perfect, not to have edge scattering, not to drop tea and not to drop in the later period.
The non-wetting water pressure preparation method of the cooked tea preserves the original taste of the cooked tea from the raw material to the cake tea. The flavor characteristics of the cooked tea are maintained to the maximum extent, so that the cooked tea has original taste and flavor, the aroma can be kept the same before and after the cooked tea, and the quality of the tea is guaranteed.
The moisture-free pressing method of the cooked tea can reduce the drying time to the maximum extent in the drying process, has small water content of the tea, and controls the fermentation and oxidation of the tea under the high-temperature condition.
The non-wetting water pressure preparation method of the cooked tea can reduce the drying time of the cooked tea cake. The raw materials need to be moistened one night before pressing in moist water pressing, which is complicated and complicated; the tea leaves are directly steamed and pressed without moisture pressing, so that labor and time costs are saved.
The moisture-proof water pressure preparation method of the cooked tea strictly controls the potential safety hazard of the tea. The non-humid water is used for pressing, so that the tea does not need to be placed in a low-temperature high-humidity environment, and the potential safety hazard of the tea is strictly controlled.
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. All other embodiments, which can be obtained by a person skilled in the art without making any creative effort based on the embodiments in the present invention, belong to the protection scope of the present invention.
In the description of the present invention, it is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "top", "bottom", "inner", "outer", and the like, indicate orientations and positional relationships for convenience in describing the present invention and simplifying the description, but do not indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and thus, should not be construed as limiting the present invention.
A non-wetting water pressure preparation method of cooked tea comprises the following steps:
s1, preparing a cooked tea bulk material, namely directly preparing the cooked tea bulk material without firstly wetting and then pressing;
s2, weighing, namely weighing on an electronic scale according to the cake-shaped pressing specification;
s3, steaming and kneading tea, wherein the first time of steaming is 15 seconds, pouring into a specific cloth bag for kneading tea, pinching the mouth of the bag by the right hand for kneading tea, pressing and rotating the bag for 4 circles (4 times) at the center, driving the tea leaves at the center to the periphery to enable the edge of a tea cake to be full, pressing the center knot by the right hand all the time to ensure that the edge tea leaves do not enter the center during kneading tea, kneading the edge tea leaves for 12 times in a clockwise direction to enable the edge tea leaves to be uniform, winding the mouth of the bag for 4 circles after kneading, and steaming the tea for 10 seconds again to ensure that the tea leaves are fully softened and convenient to press, kneading the tea again, pressing the left hand knot by the right hand for kneading for 12 times, and pressing after kneading.
Tea steaming time node: time nodes are strictly controlled for steaming tea, if the tea steaming time is too long, pressed tea cakes are poor in noodles, the water content of tea is high, the drying time of the tea is prolonged, and the quality of the tea is not favorably controlled; if the tea steaming time is short, the tea is not sufficiently softened, the pressed tea cake has poor noodless and is not full in edge, and the edge scattering phenomenon is easy to occur;
and S4, pressing, wherein the pressure of a hydraulic press is 2MPa, the kneaded tea leaves are placed in the center of a specific mould for pressing, the first pressing and shaping time is 10 seconds, the cake is rotated by 180 degrees and then pressed for the second time, the tea cake is rotated to enable the tea cake surface to be pressed uniformly, the second pressing is to fix the tea leaf shape and prevent the return throwing phenomenon, and the shaping time is 10 seconds.
S5, shaping, namely, carrying out stone grinding shaping on the pressed cake, wherein the diameter of the arc surface of the stone grinding is 25cm, the depth of the stone grinding is 2.3cm, the weight of the stone grinding is 29kg, the shaping time is 30 minutes, the back polishing is easy to occur when the shaping time is not enough, cooling is carried out for 30 minutes after shaping is finished, and the pressed cake is placed on a shelf to stand for 15 hours after a cloth bag is disassembled;
setting time nodes: the phenomenon of return throwing of the tea cakes is easy to occur due to the fact that the pressing and shaping time and the stone mill shaping time are insufficient, and the defective rate is increased; if the setting time is too long, the production efficiency is reduced;
and S6, drying, and drying the tea leaves after standing in a drying room in a drying mode while drying.
In the first day, the tea has high water content (362-;
drying for 3h in the morning, keeping the temperature and removing moisture in the noon (2h), drying for 4h in the afternoon, closing the temperature, standing and cooling for 15 h; the temperature of the drying room is controlled to be about 45 ℃, and because the moisture content of the tea leaves is reduced (356-;
drying for 3h in the morning on the third day, keeping warm and removing dampness in the noon, and properly reducing the temperature of the drying room and controlling the temperature to be 43 ℃ because the water content of the tea is lower (351-
And (4) drying for 4 hours in the afternoon, closing the temperature, standing and cooling for 15 hours. The tea leaves are dried and taken out of the drying room, and the weight of each tea leaf is 347-.
Each link of the tea steaming, tea rolling, shaping and drying is specific time, and the specific method is characterized in that the links are mutually buckled, and one is absent.
In the embodiment of the method, the first step of the method,
a non-wetting water pressure preparation method of cooked tea comprises the following steps:
s1, preparing cooked tea bulk;
s2, weighing;
s3, steaming and kneading tea;
s4, pressing;
s5, sizing;
and S6, drying.
The specific specification of the pressed cloth bag is as follows: the diameter of the cloth bag is 19cm, so that the pressed cake shape is uniform in size; the size of the cloth bag is more than or less than 19cm, and the pressed tea cake is thin or thick or can be scattered, so that the subsequent drying link is not facilitated, and the attractiveness is poor;
specific specification of a pressing die: mold diameter 23cm, mold depth: the tea cake pressed by the die with the depth of 2.5cm and 2.5cm is tight outside and loose inside, so that the later-stage conversion of the tea cake is facilitated, and the tea is convenient to pry; the tea cake is loose due to the fact that the mold is too deep, and the tea cake is loose or even not pressed tightly during drying, so that pressing failure is caused; the tea cake is too tight due to too shallow mould, which is not beneficial to moisture removal in the drying process and influences the tea quality and the later transformation of the tea;
the special specification of the cake shape is as follows: the diameter is 19 plus or minus 0.1cm, the edge thickness is 0.8cm, the pit thickness is 2.2cm, the pit depth is 1cm, and the effect required by the pressed cake tea can be achieved only by pressing the cake tea according to the requirement by using a specified cloth bag and a mold.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various 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 (6)
1. A non-wetting water pressure preparation method of cooked tea comprises the following steps:
s1, preparing cooked tea bulk;
s2, weighing;
s3, steaming and kneading tea;
s4, pressing;
s5, sizing;
and S6, drying.
The method is characterized in that each link of the tea steaming, tea rolling, shaping and drying is specific time, and the specific method is characterized in that the links are mutually buckled, and the lack of the links is not enough.
2. The method of claim 1, wherein the bulk cooked tea is prepared by directly preparing the bulk cooked tea without first pressing the bulk cooked tea with moist water.
3. A method of non-moist press of ripe tea according to claim 1, wherein the weighing is on an electronic scale according to cake-type press specifications.
4. The method of claim 1, wherein the first steaming and kneading is carried out for 15 seconds, and then the tea is poured into a specific cloth bag to be kneaded, the right hand of the kneading process first pinches the mouth of the bag, and then the bag is pressed and rotated 4 times (4 times) at the center, the central tea leaves are pushed to the periphery to make the tea cake full, the right hand always presses the center knot to prevent the edge tea leaves from entering the center during the tea kneading process, the edge tea leaves are kneaded 12 times in a clockwise direction to make the edge tea leaves uniform, after the kneading process is finished, the mouth of the bag is wound for 4 times to be knotted, the tea leaves are steamed for 10 seconds again to make the tea leaves soft enough, the pressing process is carried out, the tea is kneaded again, the right hand presses the center knot for 12 times, and after the kneading process is finished, the pressing process is carried out;
the tea steaming time node is the time node which is strictly controlled for steaming tea, if the tea steaming time is too long, the pressed tea cake has poor noodle strings, the water content of tea is high, the drying time of tea is increased, and the quality of tea is not favorably controlled; if the tea steaming time is short, the tea leaves are not sufficiently softened, the pressed tea cake has poor noodless and is not full in edge, and the edge scattering phenomenon is easy to occur.
5. The non-humid pressing method of ripe tea as claimed in claim 1, wherein the pressing is performed under a hydraulic pressure of 2MPa, the kneaded tea leaves are placed in the center of a specific mold for pressing, the first pressing setting time is 10 seconds, the cake is rotated by 180 ° and then subjected to a second pressing, the tea cake is rotated to uniformly press the tea cake, the second pressing is performed to fix the tea leaf shape and prevent the return throwing phenomenon, and the setting time is 10 seconds.
6. The method for pressing the ripe tea without moisture according to claim 1, wherein the drying is drying the tea leaves in a drying room after standing, the drying mode adopts a drying and airing mode, the tea leaves have high water content (362-365 g/cake) on the first day, the temperature of the tea leaves is slowly increased, the temperature of the drying room is controlled to be about 43 ℃, the tea leaves with too high temperature are easy to ferment and oxidize under the conditions of high temperature and high humidity, the tea leaves are dried for 3 hours, the humidity of the drying room is reduced by keeping warm and removing moisture for 2 hours at noon, the temperature of the drying room is stopped after the tea leaves are continuously dried for 4 hours, the tea leaves are kept standing and cooled for 15 hours, the tea leaves are dried for 3 hours at noon on the second day, the humidity of the drying room is kept warm and removing moisture for 2 hours at noon, and the tea leaves are closed to be kept standing and cooled for 15 hours after the tea leaves are dried for 4 hours at noon; the temperature of the drying room is controlled to be about 45 ℃, the moisture content of the tea leaves is reduced (356 plus 358 g/cake) due to the drying in the first day, so that the temperature of the drying room is properly increased in the second day to rapidly reduce the moisture content of the tea leaves, the degree of fermentation and oxidation of the tea leaves under the high-temperature and high-humidity conditions is furthest weakened, the quality of the tea leaves is ensured, the tea leaves are dried for 3 hours in the morning and heat-preservation and moisture-removal in the noon, the temperature of the drying room needs to be properly weakened due to the low moisture content of the tea leaves (351 plus 353 g/cake), the temperature is controlled to be about 43 ℃, the 'fire smell' caused by the overhigh temperature is weakened, the temperature is closed after the tea leaves are dried for 4 hours in the afternoon, the tea leaves are kept stand and cooled for 15 hours, and the tea leaves are dried and come out of the drying room, and the weight of each tea leaf is 347 plus 348 g.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210258816.9A CN114586859A (en) | 2022-03-16 | 2022-03-16 | Non-wetting water pressure preparation method of cooked tea |
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| CN202210258816.9A CN114586859A (en) | 2022-03-16 | 2022-03-16 | Non-wetting water pressure preparation method of cooked tea |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105532954A (en) * | 2016-02-26 | 2016-05-04 | 湖南中茶茶业有限公司 | Fuzhuan brick tea and preparation method thereof |
| CN110250296A (en) * | 2019-08-01 | 2019-09-20 | 云南臻字号茶业有限责任公司 | A kind of plateau ancient tree tea Pu'er cooked tea processing technology |
| CN111838333A (en) * | 2019-04-29 | 2020-10-30 | 杨伟 | Pu' er ripe tea and preparation method thereof |
| CN113678900A (en) * | 2021-04-14 | 2021-11-23 | 云南岭南茶业有限公司 | Preparation method of raw Pu' er tea by 39 working procedures |
-
2022
- 2022-03-16 CN CN202210258816.9A patent/CN114586859A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105532954A (en) * | 2016-02-26 | 2016-05-04 | 湖南中茶茶业有限公司 | Fuzhuan brick tea and preparation method thereof |
| CN111838333A (en) * | 2019-04-29 | 2020-10-30 | 杨伟 | Pu' er ripe tea and preparation method thereof |
| CN110250296A (en) * | 2019-08-01 | 2019-09-20 | 云南臻字号茶业有限责任公司 | A kind of plateau ancient tree tea Pu'er cooked tea processing technology |
| CN113678900A (en) * | 2021-04-14 | 2021-11-23 | 云南岭南茶业有限公司 | Preparation method of raw Pu' er tea by 39 working procedures |
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Application publication date: 20220607 |