CN114931172A - Jasmine-fragrance Tianjian dark tea and preparation method thereof - Google Patents
Jasmine-fragrance Tianjian dark tea and preparation method thereof Download PDFInfo
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- CN114931172A CN114931172A CN202210183259.9A CN202210183259A CN114931172A CN 114931172 A CN114931172 A CN 114931172A CN 202210183259 A CN202210183259 A CN 202210183259A CN 114931172 A CN114931172 A CN 114931172A
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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
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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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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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 jasmine fragrance type Tianjian dark tea and a preparation method thereof, wherein the preparation method comprises the following steps: mixing the Tianjian black tea and the preserved fresh flos Jasmini sambac at a certain proportion, scenting at 32-45 deg.C and 85-97% humidity, and drying at 38-48 deg.C and 25-45% humidity. The Tianjian black tea and the jasmine tea are spliced according to a certain proportion, and the mixture is scented for 16-18 hours at the temperature of 35-40 ℃ and the humidity of 88-95%, so that the Tianjian black tea can absorb the fragrance of the jasmine; in the drying process, the tea leaves after the tea flowers are separated are dried at the temperature of 40-45 ℃ and the humidity of 30-40%, so that the fresh jasmine fragrance of the tea flowers is more favorably maintained, the tea flowers have the fragrance of Tianjia black tea, and meanwhile, the tea flowers have the fragrance of the fresh jasmine, the taste of the tea flowers is more mellow than that of common Tianjia black tea, and the fragrance of teeth is remained.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to jasmine fragrance type Tianjian dark tea and a preparation method thereof.
Background
The Tianjian dark tea is one of the Anhua dark tea in Hunan province, and is prepared by taking first-grade Anhua dark green tea as a raw material and carrying out the processes of screening, baking, picking, stacking, pressing and packaging, cooling, drying and the like.
The Tianjian dark tea is mostly in a lump shape, the tea strips are compact after being dispersed, the color is dark brown and moist, the soup color is orange yellow, the fragrance is pure and strong or has pine smoke fragrance, and the taste is mellow; however, with the social development and the pursuit of tea consumers for diversification of tea taste, the Tianjian dark tea product needs to be innovated urgently.
Jasmine is an important essence raw material and is also a famous fresh flower raw material which is currently used for scenting tea, and the fragrance of the jasmine is fresh and fresh, so that people feel happy. The tea scented by jasmine has the characteristic of strong fragrance of flowers, and the fragrance of the tea is greatly enriched. Most of jasmine tea widely circulated in the current market are jasmine green tea and jasmine black tea; however, the preparation technology of black tea with jasmine fragrance needs to be improved due to the characteristic that the black tea has more fragrance, is old, pure and loose tobacco.
In view of this, the invention is particularly proposed.
Disclosure of Invention
Aiming at the problems, the invention aims to enrich the types of Tianjian dark green tea, promote the cross-border development of Tianjian dark green tea and fresh jasmine flower, promote the popularization of a new jasmine fragrance Tianjian dark green tea product and further provide a jasmine fragrance Tianjian dark green tea and a preparation method thereof.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a preparation method of jasmine-fragrance Tianjian dark tea comprises the following steps:
mixing Tianjian black tea and the preserved fresh flos Jasmini sambac at a certain proportion, scenting at 32-45 deg.C and 85-97% humidity, and drying at 38-48 deg.C and 25-45% humidity.
In the technical scheme, the scenting time is 16-18 h.
Preferably, in the above technical scheme, in the scenting process, the tea leaves are turned once every 6-9 h.
In a preferred embodiment of the invention, during said scenting, the temperature and humidity are controlled to be 35-40 ℃ and 88-95%, respectively.
In the technical scheme, the water content of the dried Tianjian dark tea is controlled to be lower than 7.5 wt%.
In a preferred embodiment of the present invention, the temperature and humidity are controlled to 40-45 ℃ and 30-40% respectively during the drying process.
Further, in the technical scheme, the addition amount of the preserved fresh jasmine flowers is 60-75 wt% of the dark Tianjian tea.
Specifically, in the above technical scheme, the process of maintaining fresh jasmine flower comprises the following steps:
placing the collected fresh jasmine flowers in a place meeting the food production requirement, stacking for high temperature acceleration, spreading for cooling when the temperature of the flower stack is higher than 40 ℃, repeating the steps until most of the fresh flowers are in a 'tiger claw' shape, screening the fresh flowers by using a flower screening machine, and screening unopened flower buds to obtain the product.
Furthermore, in the technical scheme, the raw materials of the Tianjian dark tea are Teyi and second-level Anhua dark green tea.
In a preferred embodiment of the present invention, the Tianjian dark tea is prepared as follows:
the tea tree with three leaves and four leaves in one bud is picked according to the tea-water ratio of 9.5-10.8: 1, then carrying out high-temperature enzyme deactivation until the tea leaves are dark green and the stem stalks are broken continuously, rolling to obtain leaf juice, then carrying out pile fermentation on the rolled tea leaves in an environment with the temperature of 24-27.5 ℃ and the humidity of 80-88%, and drying the tea leaves by adopting a pine firewood open fire mode until the water content is 7-8 wt% after the pile fermentation is finished to obtain first-grade dark raw tea; meanwhile, the second-level raw dark green tea is prepared from the picked tea trees with four leaves and five leaves in one bud according to the process; and finally, taking the primary raw dark green tea as a main blending raw material, and blending a small amount of the secondary raw dark green tea to obtain the tea.
In one embodiment of the invention, the preparation method of the jasmine-fragrance Tianjian dark tea specifically comprises the following steps:
s1 selection of Tianjian dark tea
The Tianjian dark green tea is prepared by selecting the special first-grade and second-grade Anhua dark green tea as raw materials according to the traditional processing technology, and the safety and sanitation conditions of the tea leaves and the contents of pesticide residues, rare earth, heavy metal and harmful microorganisms meet the national safety standard;
s2, flower conservation
Placing the collected fresh jasmine flowers in a place meeting the food production requirement for high temperature acceleration, spreading the flowers at a thin layer for cooling when the temperature of the flower pile is higher than 40 ℃, repeating the steps until most of the flowers are in a 'tiger claw' shape, screening the flowers by using a flower screening machine, and screening unopened flower buds to obtain the fresh jasmine flowers with bud content and fragrant smell;
s3 Camellia combination
Mixing the Tianjian dark tea in the step S1 with the preserved fresh flower in the step S2 according to the mass ratio of 1: 0.6-0.75, then placing in an environment with temperature of 35-40 deg.C and humidity of 88-95% for scenting for 16-18h, turning over once every 8h to promote the fragrance of Tianjian black tea to be uniform;
s4, blooming
Separating the scented Tianjian black tea and fresh jasmine flowers by a screening machine;
s5, drying
Drying the Tianjian black tea separated from fresh jasmine flower in an environment with the temperature of 40-45 ℃ and the humidity of 30-40% until the water content of the tea is lower than 7.5%, thus obtaining the Tianjian black tea with jasmine fragrance.
On the other hand, the invention also provides the jasmine-fragrance type Tianjian dark tea prepared by the preparation method.
Specifically, the jasmine flavored Tianjian black tea prepared by the preparation method is tight in strip rope and dark brown and moist in color, orange in soup color, rich and fresh in jasmine fragrance, slight in pine aroma, mellow in taste, jasmine flower flavor, soft in leaf bottom and yellow brown in color.
Compared with the prior art, the invention has the following advantages:
(1) the Tianjian black tea and the jasmine tea are combined according to a certain proportion, and the mixture is subjected to scenting for 16-18h under a temperature and humidity control environment (the temperature is 32-45 ℃ and the humidity is 88-95 percent), so that the Tianjian black tea can absorb the fragrance of jasmine, and the Tianjian black tea with the fragrance of jasmine is formed;
(2) in the tea drying process, the tea with the separated tea flowers is dried in the environment with the temperature of 40-45 ℃ and the humidity of 30-40%, so that the jasmine fragrance of the delicate fragrance of the jasmine fragrance type Tianjian black tea is maintained, the jasmine fragrance type Tianjian black tea has the fragrance of Tianjian black tea and the fragrance of the delicate fragrance of jasmine, the taste of the jasmine fragrance type Tianjian black tea is more mellow than that of the common Tianjian black tea, and the teeth and cheeks are kept fragrant.
Drawings
Fig. 1 is an ion flow diagram of aroma detection of Tianjian black tea having jasmine fragrance type prepared in example 1.
Fig. 2 is an ion flow diagram of aroma detection of the Tianjian black tea with jasmine fragrance prepared in example 2.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail with reference to the following embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
The terms "comprises," "comprising," or any other variation thereof, as used herein, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus. In addition, the technical features involved in the embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
The means used are conventional in the art and the starting materials used are commercially available products, unless otherwise specified.
Example 1
The embodiment of the invention provides a preparation method of jasmine-fragrance type Tianjian dark tea, which specifically comprises the following steps:
s1 selection of Tianjian dark tea
The Tianjian dark green tea is prepared by selecting the special first-grade and second-grade Anhua dark green tea as raw materials according to the traditional processing technology, and the safety and sanitation conditions of the tea leaves and the contents of pesticide residues, rare earth, heavy metal and harmful microorganisms meet the national safety standard;
specifically, the first-level raw dark green tea is prepared by adopting the following steps: the picked tea trees with three leaves and four leaves in one bud are mixed according to the tea-water ratio of 10: 1, then carrying out high-temperature enzyme deactivation until the tea leaves are dark green and the stem stalks are broken continuously, rolling to obtain leaf juice, then carrying out pile fermentation on the rolled tea leaves in an environment with the temperature of 25 ℃ and the humidity of 85%, and drying the tea leaves by adopting a pine firewood open fire mode until the water content is 7-8 wt% after the pile fermentation is finished; the second-level raw dark green tea is prepared by the following steps: the tea trees with the picked four leaves in one bud and five leaves in one bud are mixed according to the tea water ratio of 10: 1, watering, deactivating enzyme at high temperature until the tea leaves are dark green and the stems are broken continuously, rolling to obtain leaf juice, piling the rolled tea leaves in an environment with the temperature of 25 ℃ and the humidity of 85%, and drying the tea leaves by using a pine firewood open fire mode after piling is finished until the water content is 7-8 wt% to obtain the tea leaf; finally, the first-level raw dark green tea is taken as a main blending raw material, and a small amount of second-level raw dark green tea is blended to obtain Tianjian dark green tea;
s2, flower conservation
Placing the collected fresh jasmine flowers in a place meeting food production requirements for high temperature catalysis, spreading the fresh jasmine flowers at a thin layer for cooling when the temperature of the flower pile is higher than 40 ℃, repeating the process until most of the fresh jasmine flowers are in a 'tiger claw' shape, screening the fresh flowers by using a flower screening machine, and screening unopened flower buds to obtain the fresh jasmine flowers with pure fragrance;
s3 Camellia combination
Mixing the Tianjian dark tea in the step S1 with the preserved fresh flower in the step S2 according to the mass ratio of 1: mixing at a ratio of 0.68, scenting for 17.5h in an environment with a temperature of 38 deg.C and a humidity of 92%, and turning over once every 8h to promote fragrance absorption of Tianjian black tea;
s4, blooming
Separating the scented Tianjian black tea and fresh jasmine flowers by a screening machine;
s5, drying
And (3) drying the Tianjian black tea separated from the fresh jasmine flowers in an environment with the temperature of 42 ℃ and the humidity of 35% until the water content of the tea is lower than 7.5%, thus obtaining the Tianjian black tea with the jasmine fragrance.
The prepared Tianjian dark tea with jasmine fragrance is subjected to moisture content detection and sensory evaluation, and the results are shown in the following table 1; meanwhile, the prepared Tianjian black tea with jasmine fragrance is subjected to fragrance detection, the ion-flow diagram of the Tianjian black tea is shown in figure 1, and the following table 2 shows volatile components with peak area content of more than or equal to 1%.
TABLE 1 Table of the test and evaluation results of jasmine fragrance type Tianjian dark tea
TABLE 2 volatile components with peak area ratio of 1% or more of jasmine fragrance type Tianjian dark tea
Example 2
The embodiment of the invention provides a preparation method of jasmine-fragrance type Tianjian dark tea, which specifically comprises the following steps:
s1 selection of Tianjian dark tea
The Tianjian dark green tea is prepared by selecting the special first-grade and second-grade Anhua dark green tea as raw materials according to the traditional processing technology, and the safe and sanitary condition of the tea, the contents of pesticide residues, rare earth, heavy metal and harmful microorganisms meet the national safety standard;
s2, flower conservation
Placing the collected fresh jasmine flowers in a place meeting the food production requirement for high temperature acceleration, spreading the flowers at a thin layer for cooling when the temperature of the flower pile is higher than 40 ℃, repeating the steps until most of the flowers are in a 'tiger claw' shape, screening the flowers by using a flower screening machine, and screening unopened flower buds to obtain the fresh jasmine flowers with pure fragrance;
s3 Camellia combination
Mixing the Tianjian dark tea in the step S1 with the preserved fresh flower in the step S2 according to the mass ratio of 1: uniformly mixing at a ratio of 0.75, and scenting for 15h in an environment with a temperature of 35 deg.C and a humidity of 88%, and turning over once every 8h to promote fragrance absorption of Tianjian black tea;
s4, blooming
Separating the scented Tianjian black tea and fresh jasmine flowers by a screening machine;
s5, drying
And (3) drying the Tianjian black tea separated from the fresh jasmine flowers in an environment with the temperature of 45 ℃ and the humidity of 30% until the water content of the tea is lower than 7.5%, thus obtaining the Tianjian black tea with the jasmine fragrance.
The prepared Tianjian dark tea with jasmine fragrance is subjected to moisture content detection and sensory evaluation, and the results are shown in the following table 3; meanwhile, the prepared Tianjian dark tea with jasmine fragrance is subjected to fragrance detection, and an ion flow diagram of the Tianjian dark tea is shown in fig. 2, and a volatile component with the peak area content of more than or equal to 1% is shown in the following table 4.
TABLE 3 Table of the test and evaluation results of the jasmine fragrance type Tianjian dark tea
TABLE 4 volatile components with peak area ratio of 1% or more of jasmine-flavored Tianjian dark tea
Comparative example 1
The invention provides a preparation method of jasmine-fragrance type Tianjian dark tea, which specifically comprises the following steps:
s1 selection of Tianjian dark tea
The Tianjian dark green tea is prepared by selecting the special first-grade and second-grade Anhua dark green tea as raw materials according to the traditional processing technology, and the safety and sanitation conditions of the tea leaves and the contents of pesticide residues, rare earth, heavy metal and harmful microorganisms meet the national safety standard;
s2, flower conservation
Placing the collected fresh jasmine flowers in a place meeting the food production requirement for high temperature acceleration, spreading the flowers at a thin layer for cooling when the temperature of the flower pile is higher than 40 ℃, repeating the steps until most of the flowers are in a 'tiger claw' shape, screening the flowers by using a flower screening machine, and screening unopened flower buds to obtain the fresh jasmine flowers with pure fragrance;
s3 Camellia combination
And (5) mixing the Tianjian black tea obtained in the step S1 with the preserved fresh flower obtained in the step S2 according to the mass ratio of 1: mixing at a ratio of 0.68, scenting for 17.5h in an environment with a temperature of 28 deg.C and a humidity of 90%, and turning over once every 8h to promote fragrance absorption of Tianjian black tea;
s4, blooming
Separating the scented Tianjian black tea and fresh jasmine flowers by a screening machine;
s5, drying
And (3) drying the Tianjian black tea separated from the fresh jasmine flowers in an environment with the temperature of 42 ℃ and the humidity of 35% until the water content of the tea is lower than 7.5%, thus obtaining the Tianjian black tea with jasmine fragrance.
The prepared Tianjian dark tea with jasmine fragrance is subjected to moisture content detection and sensory evaluation, and the results are shown in the following table 5.
TABLE 5 detection and evaluation result table of jasmine fragrance type Tianjian dark tea
Comparative example 2
The invention provides a preparation method of jasmine-fragrance type Tianjian dark tea, which specifically comprises the following steps:
s1 selection of Tianjian dark tea
The Tianjian dark green tea is prepared by selecting the special first-grade and second-grade Anhua dark green tea as raw materials according to the traditional processing technology, and the safe and sanitary condition of the tea, the contents of pesticide residues, rare earth, heavy metal and harmful microorganisms meet the national safety standard;
s2, flower conservation
Placing the collected fresh jasmine flowers in a place meeting the food production requirement for high temperature acceleration, spreading the flowers at a thin layer for cooling when the temperature of the flower pile is higher than 40 ℃, repeating the steps until most of the flowers are in a 'tiger claw' shape, screening the flowers by using a flower screening machine, and screening unopened flower buds to obtain the fresh jasmine flowers with pure fragrance;
s3 Camellia combination
Mixing the Tianjian dark tea in the step S1 with the preserved fresh flower in the step S2 according to the mass ratio of 1: 0.75, then placing the mixture in an environment with the temperature of 25 ℃ and the humidity of 88% for scenting for 15 hours, and turning over once every 8 hours to promote the Tianjian black tea to absorb fragrance uniformly;
s4, raising flower
Separating the scented Tianjian black tea and fresh jasmine flowers by a screening machine;
s5, drying
And (3) drying the Tianjian black tea separated from the fresh jasmine flowers in an environment with the temperature of 55 ℃ and the humidity of 48% until the water content of the tea is lower than 7.5%, thus obtaining the Tianjian black tea with the jasmine fragrance.
The prepared Tianjian dark tea with jasmine fragrance is subjected to moisture content detection and sensory evaluation, and the results are shown in the following table 6.
TABLE 6 detection and evaluation result table of jasmine fragrance type Tianjian dark tea
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is specific and detailed, but not to be understood as limiting the scope of the invention.
It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent should be subject to the appended claims.
Claims (10)
1. A preparation method of jasmine fragrance type Tianjian dark tea is characterized in that,
the method comprises the following steps:
mixing Tianjian black tea and the preserved fresh flos Jasmini sambac at a certain proportion, scenting at 32-45 deg.C and 85-97% humidity, and drying at 38-48 deg.C and 25-45% humidity.
2. The method for preparing jasmine-flavored Tianjian dark tea as claimed in claim 1, wherein,
the scenting time is 16-18 h;
preferably, during the scenting process, the tea leaves are turned once every 6-9 h.
3. The method for preparing jasmine-flavored Tianjian dark tea as claimed in claim 1 or 2, wherein,
during the scenting process, the temperature and humidity are controlled to 35-40 deg.C and 88-95% respectively.
4. The method for preparing jasmine-flavored Tianjian dark tea as claimed in claim 1, wherein,
the water content of the dried Tianjian dark tea is controlled to be less than 7.5 wt%.
5. The method for preparing jasmine-flavored Tianjian dark tea as claimed in claim 1 or 4, wherein,
in the drying process, the temperature and the humidity are controlled to be 40-45 ℃ and 30-40% respectively.
6. The method for preparing jasmine-flavored Tianjian dark tea as claimed in any one of claims 1 to 5, wherein,
the addition amount of the preserved fresh jasmine flowers is 60-75 wt% of the Tianjian dark tea.
7. The method for preparing jasmine-flavored Tianjian dark tea as claimed in claim 1 or 6, wherein,
the process of maintaining the fresh jasmine flowers comprises the following steps:
placing the collected fresh jasmine flowers in a place meeting the food production requirement, stacking for high temperature acceleration, spreading for cooling when the temperature of the flower stack is higher than 40 ℃, repeating the steps until most of the fresh flowers are in a 'tiger claw' shape, screening the fresh flowers by using a flower screening machine, and screening unopened flower buds to obtain the product.
8. The method for preparing Tianjian dark tea with jasmine fragrance according to any one of claims 1 to 7,
the raw materials of the Tianjian dark tea are superfine primary and secondary Anhua dark green tea;
preferably, the preparation method of the Tianjian dark tea comprises the following steps:
sprinkling water to the picked tea tree with three leaves and four leaves according to the tea-water ratio of 9.5-10.8: 1, then deactivating enzymes at high temperature until the tea leaves are dark green and the stems are broken, kneading to obtain leaf juice, then piling the kneaded tea leaves at 24-27.5 ℃ and 80-88% humidity, and drying the tea leaves by pine firewood open fire until the water content is 7-8 wt% to obtain first-grade dark green tea; meanwhile, the picked tea trees with four leaves and five leaves in one bud are prepared into second-level raw dark green tea according to the process; and finally, taking the primary raw dark green tea as a main blending raw material, and blending a small amount of the secondary raw dark green tea to obtain the tea.
9. The method for preparing jasmine-flavored Tianjian dark tea as claimed in any one of claims 1 to 8, wherein,
the method specifically comprises the following steps:
s1 selection of Tianjian dark tea
The Tianjian dark green tea is prepared by selecting the special first-grade and second-grade Anhua dark green tea as raw materials according to the traditional processing technology, and the safety and sanitation conditions of the tea leaves and the contents of pesticide residues, rare earth, heavy metal and harmful microorganisms meet the national safety standard;
s2, flower conservation
Placing the collected fresh jasmine flowers in a place meeting the food production requirement for high temperature acceleration, spreading the flowers at a thin layer for cooling when the temperature of the flower pile is higher than 40 ℃, repeating the steps until most of the flowers are in a 'tiger claw' shape, screening the flowers by using a flower screening machine, and screening unopened flower buds to obtain the fresh jasmine flowers with bud content and fragrant smell;
s3 Camellia assembling
Uniformly mixing the Tianjian black tea in the step S1 with the preserved fresh flower in the step S2 according to the mass ratio of 1: 0.6-0.75, then scenting for 16-18h in an environment with the temperature of 35-40 ℃ and the humidity of 88-95%, and turning over once every 8h to promote the Tianjian black tea to absorb fragrance uniformly;
s4, blooming
Separating the scented Tianjian black tea and fresh jasmine flowers by a screening machine;
s5, drying
And (3) drying the Tianjian black tea separated from the fresh jasmine flowers in an environment with the temperature of 40-45 ℃ and the humidity of 30-40% until the water content of the tea is lower than 7.5%, so as to obtain the Tianjian black tea with the jasmine fragrance.
10. The jasmine-flavored Tianjian dark tea prepared by the preparation method of any one of claims 1 to 9.
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| CN104920687B (en) * | 2015-05-29 | 2018-10-19 | 陈文创 | A kind of health jasmine black tea and its processing method |
| CN107624924A (en) * | 2017-11-02 | 2018-01-26 | 广西吉朋投资有限公司 | A kind of passion fruit health protection tea and preparation method thereof |
| CN109221512A (en) * | 2018-09-17 | 2019-01-18 | 横县南方茶厂 | A kind of processing method for sending out golden flower bacterium Sang Xiang jasmine dark green tea |
| CN111919938A (en) * | 2020-08-11 | 2020-11-13 | 湘丰茶业集团有限公司 | Preparation method of jasmine black tea |
| CN112515013A (en) * | 2020-11-30 | 2021-03-19 | 湖南梅山黑茶股份有限公司 | Preparation method of jasmine flower-flavored golden flower dark tea bag |
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- 2022-02-26 CN CN202210183259.9A patent/CN114931172A/en active Pending
- 2022-06-30 WO PCT/CN2022/102930 patent/WO2023077842A1/en unknown
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| CN101731382A (en) * | 2010-01-23 | 2010-06-16 | 陈志荣 | Fragrant dark tea and process for producing same |
| CN107410562A (en) * | 2017-03-10 | 2017-12-01 | 横县南方茶厂 | A kind of selenium-rich jasmine black tea and its processing method |
| CN111919914A (en) * | 2020-07-30 | 2020-11-13 | 湘丰茶业集团有限公司 | Preparation method of jasmine flower and golden flower dark tea |
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