CN114868823A - Processing and manufacturing method of lotus leaf tea - Google Patents
Processing and manufacturing method of lotus leaf tea Download PDFInfo
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- CN114868823A CN114868823A CN202210592665.0A CN202210592665A CN114868823A CN 114868823 A CN114868823 A CN 114868823A CN 202210592665 A CN202210592665 A CN 202210592665A CN 114868823 A CN114868823 A CN 114868823A
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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- 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
Abstract
The invention discloses a processing and manufacturing method of lotus leaf tea. According to the invention, the raw material lotus leaves are treated by the processes of rolling, enzyme deactivating and drying, so that the prepared lotus leaf tea has the sense of green tea and the quality of health-care tea, the appearance color and luster of the tea is green and moist, the tea has bean fragrance, faint scent and seaweed fragrance, the fragrance is strong and lasting, the liquor color is yellow green and bright, and the taste is fresh, mellow and sweet. Meanwhile, the dried orange peel, the chamomile, the rose, the cassia seed, the hawthorn and the jasmine flower are added into the lotus leaf tea, and the lotus leaf tea is matched with several kinds of foods to be drunk as the tea, so that fat in a human body can be consumed, the effects of clearing heat and reducing internal heat, tonifying spleen and nourishing stomach, relaxing bowels and moistening, and expelling toxin and beautifying can be achieved, toxin and garbage in the human body can be promoted to be discharged out of the human body, the weight reducing effect is better, meanwhile, the tea has more special fragrance, and the tea characteristic of people when drinking is improved.
Description
Technical Field
The invention belongs to the technical field of lotus leaf tea, and particularly relates to a processing and manufacturing method of lotus leaf tea.
Background
The lotus leaves are rich in a plurality of active ingredients such as alkaloid, flavonoid substances, volatile oil, organic acid, vitamin c, B, carotene, steroid, saponin and the like, have the effects of regulating lipid, losing weight, reducing blood pressure, resisting oxidation, inhibiting hypercholesterolemia, inhibiting atherosclerosis, inhibiting bacteria, relieving spasm and the like, and have rich lotus leaf resources, wide sources and low price, so the lotus leaf health-care tea beverage has wide development prospect.
However, the lotus leaf tea on the market at present mainly adopts a direct drying or partially similar tea processing technology, but the processed lotus leaf tea has poor flavor and single taste.
Disclosure of Invention
The invention aims to: in order to solve the problems, a processing and manufacturing method of lotus leaf tea is provided.
The technical scheme adopted by the invention is as follows: a processing and manufacturing method of lotus leaf tea comprises the following steps:
s1: picking raw material tea leaves, wherein the picked raw material is leaves of lotus leaves of Nymphaeaceae;
s2: taking the lotus leaves selected in the step S1, cleaning and slicing the lotus leaves into 3 x 4cm, uniformly mixing the dried lotus leaves, placing the lotus leaves on a bamboo skin, spreading the lotus leaves with the thickness of about 3cm, and turning the lotus leaves once every half an hour;
s3, performing enzyme deactivation treatment on the lotus leaves in the step S2, putting the lotus leaves into a pot, heating, stir-frying, deactivating enzyme, continuously turning and shaking; kneading once every 5min, and controlling the water-removing time to be 5 min;
s4, rolling the lotus leaf tea leaves to form uniform and consistent strips and reduce the body size; drying at 150 deg.C for about 5min, and cooling to obtain dried folium Nelumbinis slice;
s5, weighing 10-15 parts of the lotus leaf dried in the step S4, and simultaneously taking 2-5 parts of dried orange peel, 2-5 parts of chamomile, 1 part of rose, 2-5 parts of cassia seed, 2-5 parts of hawthorn and 1-3 parts of jasmine;
and S6, mixing the lotus leaf slices weighed in the step S, and simultaneously weighing dried orange peel, chamomile, rose, cassia seed, hawthorn and jasmine, fully mixing and packaging to obtain the lotus leaf tea, and finishing the whole processing and manufacturing process of the lotus leaf tea.
In a preferred embodiment, in step S1, the picking period is 6 months to 8 months, and the picking standard is about 35.45cm in diameter, uniform in tenderness, free of pollution and insect pests, and complete lotus leaf leaves.
In a preferred embodiment, in the step S3, the early pot temperature is 175 to 180 ℃ and the late pot temperature is 125 to 135 ℃.
In a preferred embodiment, in step S4, the temperature is gradually decreased to 130 ℃ for drying 5min, and the temperature is gradually decreased to 100 ℃ for drying 5 min.
In a preferred embodiment, in step S6, the whole lotus leaf tea is heated again after being mixed, heated to 150 ℃, gradually cooled to 100 ℃ and dried for 5min, and dried for 5min at 80 ℃.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
1. according to the invention, the raw material lotus leaves are treated by the processes of rolling, enzyme deactivating and drying, so that the prepared lotus leaf tea has the sense of green tea and the quality of health-care tea, the appearance color and luster of the tea is green and moist, the tea has bean fragrance, faint scent and seaweed fragrance, the fragrance is strong and lasting, the liquor color is yellow green and bright, and the taste is fresh, mellow and sweet.
2. According to the invention, the dried orange peel, the chamomile, the rose, the cassia seed, the hawthorn and the jasmine flower are added into the lotus leaf tea, and the lotus leaf tea is matched with the foods to be brewed and drunk, so that fat in a human body can be consumed, the effects of clearing heat and reducing internal heat, tonifying spleen and nourishing stomach, relaxing bowel and moistening stool, and expelling toxin and beautifying can be achieved, toxin and garbage in the human body can be promoted to be discharged out of the human body, the weight-reducing effect is better, meanwhile, the tea has more special fragrance, and the tea characteristics of people in drinking are improved.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are some embodiments of the present invention, but 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:
a processing and manufacturing method of lotus leaf tea comprises the following steps:
s1: picking raw material tea leaves, wherein the picked raw material is leaves of lotus leaves of Nymphaeaceae; in step S1, the picking period is 6-8 months, and the picking standard is about 35.45cm diameter, consistent tenderness, no pollution, no plant diseases and insect pests, and complete lotus leaf blades;
s2: taking the lotus leaves selected in the step S1, cleaning and slicing the lotus leaves into 3 x 4cm, uniformly mixing the dried lotus leaves, placing the lotus leaves on a bamboo skin, spreading the lotus leaves with the thickness of about 3cm, and turning the lotus leaves once every half an hour;
s3, performing enzyme deactivation treatment on the lotus leaves in the step S2, putting the lotus leaves into a pot, heating, stir-frying, deactivating enzyme, continuously turning and shaking; kneading once every 5min, and controlling the water-removing time to be 5 min; in the step S3, the early-stage pot temperature is 175-180 ℃, and the later-stage pot temperature is 125-135 ℃;
s4, rolling the lotus leaf tea leaves to form uniform and consistent strips and reduce the body size; drying at 150 deg.C for about 5min, and cooling to obtain dried folium Nelumbinis slice; in step S4, gradually cooling to 130 deg.C, drying for 5min, and drying at 100 deg.C for 5 min;
s5, weighing 10 parts of the lotus leaf dried in the step S4, and simultaneously taking 2 parts of dried orange peel, 2 parts of chamomile, 1 part of rose, 2 parts of cassia seed, 2 parts of hawthorn and 1 part of jasmine;
s6, mixing the lotus leaf slices weighed in the step S and the weighed dried orange peel, chamomile, rose, cassia seed, hawthorn and jasmine flower fully and packaging to obtain lotus leaf tea, and finishing the whole processing and manufacturing process of the lotus leaf tea; in step S6, the whole lotus leaf tea is heated and parched again, the lotus leaf tea is heated to 150 ℃ and then gradually cooled to 100 ℃ for drying for 5min, and the raw lotus leaf is dried for 5min at 80 ℃ and treated by the processes of rolling, enzyme deactivating and drying, so that the prepared lotus leaf tea has the sense of green tea and the quality of health tea, the appearance and color of the tea is green and moist, the tea has bean fragrance, faint scent and seaweed fragrance, the fragrance is strong and lasting, the liquor color is yellow green and bright, and the taste is fresh, mellow and sweet. According to the invention, the dried orange peel, the chamomile, the rose, the cassia seed, the hawthorn and the jasmine flower are added into the lotus leaf tea, and the lotus leaf tea is matched with the foods to be brewed and drunk, so that fat in a human body can be consumed, the effects of clearing heat and reducing internal heat, tonifying spleen and nourishing stomach, relaxing bowel and moistening stool, and expelling toxin and beautifying can be achieved, toxin and garbage in the human body can be promoted to be discharged out of the human body, the weight-reducing effect is better, meanwhile, the tea has more special fragrance, and the tea characteristics of people in drinking are improved.
The second embodiment:
a processing and manufacturing method of lotus leaf tea comprises the following steps:
s1: picking raw material tea leaves, wherein the picked raw material is leaves of lotus leaves of Nymphaeaceae; in step S1, the picking period is 6-8 months, and the picking standard is about 35.45cm diameter, consistent tenderness, no pollution, no plant diseases and insect pests, and complete lotus leaf blades;
s2: taking the lotus leaves selected in the step S1, cleaning and slicing the lotus leaves into 3 x 4cm, uniformly mixing the dried lotus leaves, placing the lotus leaves on a bamboo skin, spreading the lotus leaves with the thickness of about 3cm, and turning the lotus leaves once every half an hour;
s3, performing enzyme deactivation treatment on the lotus leaves in the step S2, putting the lotus leaves into a pot, heating, stir-frying, deactivating enzyme, continuously turning and shaking; kneading once every 5min, and controlling the water-removing time to be 5 min; in the step S3, the early-stage pot temperature is 175-180 ℃, and the later-stage pot temperature is 125-135 ℃;
s4, rolling the lotus leaf tea leaves to form uniform and consistent strips and reduce the body size; drying at 150 deg.C for about 5min, and cooling to obtain dried folium Nelumbinis slice; in step S4, gradually cooling to 130 deg.C, drying for 5min, and drying at 100 deg.C for 5 min;
s5, weighing 12 parts of the lotus leaf dried in the step S4, and simultaneously taking 3 parts of dried orange peel, 2 parts of chamomile, 1 part of rose, 2 parts of cassia seed, 2 parts of hawthorn and 1 part of jasmine;
s6, mixing the lotus leaf slices weighed in the step S and the weighed dried orange peel, chamomile, rose, cassia seed, hawthorn and jasmine flower fully and packaging to obtain lotus leaf tea, and finishing the whole processing and manufacturing process of the lotus leaf tea; in step S6, the whole lotus leaf tea is heated and parched again, the lotus leaf tea is heated to 150 ℃ and then gradually cooled to 100 ℃ for drying for 5min, and the raw lotus leaf is dried for 5min at 80 ℃ and treated by the processes of rolling, enzyme deactivating and drying, so that the prepared lotus leaf tea has the sense of green tea and the quality of health tea, the appearance and color of the tea is green and moist, the tea has bean fragrance, faint scent and seaweed fragrance, the fragrance is strong and lasting, the liquor color is yellow green and bright, and the taste is fresh, mellow and sweet. According to the invention, the dried orange peel, the chamomile, the rose, the cassia seed, the hawthorn and the jasmine flower are added into the lotus leaf tea, and the lotus leaf tea is matched with the foods to be brewed and drunk, so that fat in a human body can be consumed, the effects of clearing heat and reducing internal heat, tonifying spleen and nourishing stomach, relaxing bowel and moistening stool, and expelling toxin and beautifying can be achieved, toxin and garbage in the human body can be promoted to be discharged out of the human body, the weight-reducing effect is better, meanwhile, the tea has more special fragrance, and the tea characteristics of people in drinking are improved.
Example three:
a processing and manufacturing method of lotus leaf tea comprises the following steps:
s1: picking raw material tea leaves, wherein the picked raw material is leaves of lotus leaves of Nymphaeaceae; in step S1, the picking period is 6-8 months, and the picking standard is about 35.45cm diameter, consistent tenderness, no pollution, no plant diseases and insect pests, and complete lotus leaf blades;
s2: taking the lotus leaves selected in the step S1, cleaning and slicing the lotus leaves into 3 x 4cm, uniformly mixing the dried lotus leaves, placing the lotus leaves on a bamboo skin, spreading the lotus leaves with the thickness of about 3cm, and turning the lotus leaves once every half an hour;
s3, performing enzyme deactivation treatment on the lotus leaves in the step S2, putting the lotus leaves into a pot, heating, stir-frying, deactivating enzyme, continuously turning and shaking; kneading once every 5min, and controlling the water-removing time to be 5 min; in the step S3, the early-stage pot temperature is 175-180 ℃, and the later-stage pot temperature is 125-135 ℃;
s4, rolling the lotus leaf tea leaves to form uniform and consistent strips and reduce the body size; drying at 150 deg.C for about 5min, and cooling to obtain dried folium Nelumbinis slice; in step S4, gradually cooling to 130 deg.C, drying for 5min, and drying at 100 deg.C for 5 min;
s5, weighing 15 parts of the lotus leaf slices dried in the step S4, and simultaneously taking 5 parts of dried orange peel, 2 parts of chamomile, 1 part of rose, 2 parts of cassia seed, 4 parts of hawthorn and 1 part of jasmine;
s6, mixing the lotus leaf slices weighed in the step S and the weighed dried orange peel, chamomile, rose, cassia seed, hawthorn and jasmine flower fully and packaging to obtain lotus leaf tea, and finishing the whole processing and manufacturing process of the lotus leaf tea; in step S6, the whole lotus leaf tea is heated and parched again, the lotus leaf tea is heated to 150 ℃ and then gradually cooled to 100 ℃ for drying for 5min, and the raw lotus leaf is dried for 5min at 80 ℃ and treated by the processes of rolling, enzyme deactivating and drying, so that the prepared lotus leaf tea has the sense of green tea and the quality of health tea, the appearance and color of the tea is green and moist, the tea has bean fragrance, faint scent and seaweed fragrance, the fragrance is strong and lasting, the liquor color is yellow green and bright, and the taste is fresh, mellow and sweet. According to the invention, the dried orange peel, the chamomile, the rose, the cassia seed, the hawthorn and the jasmine flower are added into the lotus leaf tea, and the lotus leaf tea is matched with the foods to be brewed and drunk, so that fat in a human body can be consumed, the effects of clearing heat and reducing internal heat, tonifying spleen and nourishing stomach, relaxing bowel and moistening stool, and expelling toxin and beautifying can be achieved, toxin and garbage in the human body can be promoted to be discharged out of the human body, the weight-reducing effect is better, meanwhile, the tea has more special fragrance, and the tea characteristics of people in drinking are improved.
Example four:
a processing and manufacturing method of lotus leaf tea comprises the following steps:
s1: picking raw material tea leaves, wherein the picked raw material is leaves of lotus leaves of Nymphaeaceae; in step S1, the picking period is 6-8 months, and the picking standard is about 35.45cm diameter, consistent tenderness, no pollution, no plant diseases and insect pests, and complete lotus leaf blades;
s2: taking the lotus leaves selected in the step S1, cleaning and slicing the lotus leaves into 3 x 4cm, uniformly mixing the dried lotus leaves, placing the lotus leaves on a bamboo skin, spreading the lotus leaves with the thickness of about 3cm, and turning the lotus leaves once every half an hour;
s3, performing enzyme deactivation treatment on the lotus leaves in the step S2, putting the lotus leaves into a pot, heating, stir-frying, deactivating enzyme, continuously turning and shaking; kneading once every 5min, and controlling the water-removing time to be 5 min; in the step S3, the early-stage pot temperature is 175-180 ℃, and the later-stage pot temperature is 125-135 ℃;
s4, rolling the lotus leaf tea leaves to form uniform and consistent strips and reduce the body size; drying at 150 deg.C for about 5min, and cooling to obtain dried folium Nelumbinis slice; in step S4, gradually cooling to 130 deg.C, drying for 5min, and drying at 100 deg.C for 5 min;
s5, weighing 15 parts of the lotus leaf slices dried in the step S4, and simultaneously taking 5 parts of dried orange peel, 5 parts of chamomile, 1 part of rose, 5 parts of cassia seed, 5 parts of hawthorn and 3 parts of jasmine;
s6, mixing the lotus leaf slices weighed in the step S and the weighed dried orange peel, chamomile, rose, cassia seed, hawthorn and jasmine flower fully and packaging to obtain lotus leaf tea, and finishing the whole processing and manufacturing process of the lotus leaf tea; in step S6, the whole lotus leaf tea is heated and parched again, the lotus leaf tea is heated to 150 ℃ and then gradually cooled to 100 ℃ for drying for 5min, and the raw lotus leaf is dried for 5min at 80 ℃ and treated by the processes of rolling, enzyme deactivating and drying, so that the prepared lotus leaf tea has the sense of green tea and the quality of health tea, the appearance and color of the tea is green and moist, the tea has bean fragrance, faint scent and seaweed fragrance, the fragrance is strong and lasting, the liquor color is yellow green and bright, and the taste is fresh, mellow and sweet. According to the invention, the dried orange peel, the chamomile, the rose, the cassia seed, the hawthorn and the jasmine flower are added into the lotus leaf tea, and the lotus leaf tea is matched with the foods to be brewed and drunk, so that fat in a human body can be consumed, the effects of clearing heat and reducing internal heat, tonifying spleen and nourishing stomach, relaxing bowel and moistening stool, and expelling toxin and beautifying can be achieved, toxin and garbage in the human body can be promoted to be discharged out of the human body, the weight-reducing effect is better, meanwhile, the tea has more special fragrance, and the tea characteristics of people in drinking are improved.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (5)
1. A processing and manufacturing method of lotus leaf tea is characterized by comprising the following steps: the processing and manufacturing method of the lotus leaf tea comprises the following steps:
s1: picking raw material tea leaves, wherein the picked raw material is leaves of lotus leaves of Nymphaeaceae;
s2: taking the lotus leaves selected in the step S1, cleaning and slicing the lotus leaves into 3 x 4cm, uniformly mixing the dried lotus leaves, placing the lotus leaves on a bamboo skin, spreading the lotus leaves with the thickness of about 3cm, and turning the lotus leaves once every half an hour;
s3, performing enzyme deactivation treatment on the lotus leaves in the step S2, putting the lotus leaves into a pot, heating, stir-frying, deactivating enzyme, continuously turning and shaking; kneading once every 5min, and controlling the water-removing time to be 5 min;
s4, rolling the lotus leaf tea leaves to form uniform and consistent strips and reduce the body size; drying at 150 deg.C for about 5min, and cooling to obtain dried folium Nelumbinis slice;
s5, weighing 10-15 parts of the lotus leaf dried in the step S4, and simultaneously taking 2-5 parts of dried orange peel, 2-5 parts of chamomile, 1 part of rose, 2-5 parts of cassia seed, 2-5 parts of hawthorn and 1-3 parts of jasmine;
and S6, taking the lotus leaf slices weighed in the step S, and simultaneously taking the weighed dried orange peel, chamomile, rose, cassia seed, hawthorn and jasmine flower, fully mixing and packaging the lotus leaf slices to obtain the lotus leaf tea, and finishing the whole processing and manufacturing process of the lotus leaf tea.
2. The processing and manufacturing method of lotus leaf tea as claimed in claim 1, wherein the lotus leaf tea comprises the following steps: in the step S1, the picking period is 6-8 months, and the picking standard is about 35.45cm in diameter, consistent in tenderness, pollution-free, disease-free and insect-free, and complete lotus leaf blades.
3. The processing and manufacturing method of lotus leaf tea as claimed in claim 1, wherein the lotus leaf tea comprises the following steps: in the step S3, the early-stage pot temperature is 175-180 ℃, and the later-stage pot temperature is 125-135 ℃.
4. The processing and manufacturing method of lotus leaf tea as claimed in claim 1, wherein the lotus leaf tea comprises the following steps: in the step S4, the temperature is gradually reduced to 130 ℃ and dried for 5min, and the temperature is dried for 5min at 100 ℃.
5. The processing and manufacturing method of lotus leaf tea as claimed in claim 1, wherein the lotus leaf tea comprises the following steps: in step S6, the whole lotus leaf tea is heated again and parched, and then heated to 150 deg.C, gradually cooled to 100 deg.C, dried for 5min, and dried for 5min at 80 deg.C.
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| CN104413203A (en) * | 2013-08-28 | 2015-03-18 | 青岛医防消毒专业技术中心 | Bagged lotus leaf tea for beauty treatment, health care and health preservation in summer |
| CN104839410A (en) * | 2015-06-16 | 2015-08-19 | 高文靓 | Processing and making method of lotus leaf tea |
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| CN107549388A (en) * | 2017-08-15 | 2018-01-09 | 长江大学 | A kind of preparation method of lotus leaf tea |
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| CN109007163A (en) * | 2017-06-12 | 2018-12-18 | 湖北绿奇农业科技有限公司 | A kind of lotus leaf bag bubble weight-reducing jasmine tea and preparation method thereof |
| CN112868849A (en) * | 2021-01-22 | 2021-06-01 | 安徽悦荷农业科技有限公司 | Processing technology of green pure natural organic lotus leaf tea |
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2022
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Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104413203A (en) * | 2013-08-28 | 2015-03-18 | 青岛医防消毒专业技术中心 | Bagged lotus leaf tea for beauty treatment, health care and health preservation in summer |
| CN104839410A (en) * | 2015-06-16 | 2015-08-19 | 高文靓 | Processing and making method of lotus leaf tea |
| CN106035860A (en) * | 2016-06-01 | 2016-10-26 | 广西康宝海美三高生态茶有限公司 | Health-preserving bagged tea capable of reducing weight and reducing blood pressure and preparation method of health-preserving bagged tea |
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| CN108112729A (en) * | 2016-11-26 | 2018-06-05 | 孟州市甘泉露饮水厂 | A kind of folium nelumbinis and whitethorn weight-reducing tea |
| CN109007163A (en) * | 2017-06-12 | 2018-12-18 | 湖北绿奇农业科技有限公司 | A kind of lotus leaf bag bubble weight-reducing jasmine tea and preparation method thereof |
| CN107549388A (en) * | 2017-08-15 | 2018-01-09 | 长江大学 | A kind of preparation method of lotus leaf tea |
| CN112868849A (en) * | 2021-01-22 | 2021-06-01 | 安徽悦荷农业科技有限公司 | Processing technology of green pure natural organic lotus leaf tea |
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