CN115005299A - Preparation method of clear green tea beverage - Google Patents
Preparation method of clear green tea beverage Download PDFInfo
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- CN115005299A CN115005299A CN202210680309.4A CN202210680309A CN115005299A CN 115005299 A CN115005299 A CN 115005299A CN 202210680309 A CN202210680309 A CN 202210680309A CN 115005299 A CN115005299 A CN 115005299A
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- green tea
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 94
- 235000009569 green tea Nutrition 0.000 title claims abstract description 75
- 235000013361 beverage Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 15
- 239000002211 L-ascorbic acid Substances 0.000 claims abstract description 11
- 235000000069 L-ascorbic acid Nutrition 0.000 claims abstract description 11
- 229960005070 ascorbic acid Drugs 0.000 claims abstract description 11
- 239000008367 deionised water Substances 0.000 claims abstract description 11
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000013616 tea Nutrition 0.000 claims description 21
- 239000000463 material Substances 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 9
- 238000003892 spreading Methods 0.000 claims description 9
- 230000007480 spreading Effects 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 7
- 239000004744 fabric Substances 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 4
- 238000012371 Aseptic Filling Methods 0.000 claims description 3
- 239000008395 clarifying agent Substances 0.000 claims description 3
- 238000005429 filling process Methods 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000008213 purified water Substances 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 abstract description 7
- 239000000047 product Substances 0.000 description 7
- 230000009471 action Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000009928 pasteurization Methods 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
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 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
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- 229940106705 chlorophyll Drugs 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to the technical field of beverage preparation methods, and discloses a preparation method of a clear green tea beverage, which comprises the following raw materials in parts by weight: green tea leaves, citric acid, L-ascorbic acid and deionized water, wherein: 10-20 parts of green tea leaves; citric acid accounts for 0.01-0.05% of the weight of the green tea; l-ascorbic acid accounts for 0.02% -0.05% of the weight of the green tea; deionized water accounts for 1% -5% of the weight of the green tea leaves. The green tea beverage prepared by the preparation method has high safety, good color and high observability, obviously improves the product quality compared with the traditional process, reduces the cost, shortens the production time, and increases the transparency of the green tea.
Description
Technical Field
The invention relates to the technical field of beverage preparation methods, in particular to a preparation method of a clear green tea beverage.
Background
The beverage is a liquid for people to drink, is a product which is packaged quantitatively and is directly drunk or is prepared or brewed by water according to a certain proportion, has the ethanol content of not more than 0.5 percent, can be classified into beverage thick paste or solid form, and has the functions of quenching thirst, supplementing energy and the like. The green tea is prepared from new leaves or buds of tea trees by processes of enzyme deactivation, shaping, drying and the like without fermentation, and natural substances of the fresh leaves and contained tea polyphenol, catechin, chlorophyll, caffeine, amino acid, vitamins and other nutritional ingredients are reserved. The green color and the tea soup are more, and the green style of the fresh tea leaves is preserved, so the tea is named. In recent years, with the improvement of living standard, domestic tea beverage production and marketing are rapidly developed. As a world wide country of green tea production and consumption, the production of green tea beverages is a developing direction of domestic tea beverages.
Because the mechanisms of green tea turbid after cold and green tea sedimentation are different, the effect is poor and the product quality is poor because chemical treatment and common mechanical filtration are generally adopted in the prior art, and therefore, the preparation method of the clear green tea beverage is provided.
Disclosure of Invention
Technical problem to be solved
In view of the deficiencies of the prior art, the present invention provides a method for preparing a clear green tea beverage to solve the problems set forth in the background art.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of a clear green tea beverage is disclosed, wherein the clear green tea beverage is prepared from the following raw materials in parts by weight: green tea leaves, citric acid, L-ascorbic acid and deionized water, wherein: 10-20 parts of green tea leaves; citric acid accounts for 0.01-0.05% of the weight of the green tea; l-ascorbic acid accounts for 0.02% -0.05% of the weight of the green tea; deionized water accounts for 1% -5% of the weight of the green tea leaves.
The preparation method of the clear green tea beverage comprises the following steps:
the method comprises the following steps: weighing 10-20 parts of green tea leaves, weighing citric acid accounting for 0.01-0.05% of the weight of the green tea leaves, and dissolving L-ascorbic acid accounting for 0.02-0.05% of the weight of the green tea leaves in deionized water accounting for 1-5% of the weight of the green tea leaves to obtain a clarifier solution;
step two: putting the green tea in the step one into a double-cone rotary dryer, turning on and rotating at the temperature of 50 ℃, spraying the clarifying agent solution in the step one onto the tea within 5-10min, raising the temperature to 75 ℃, and continuously rotating for 5-10 h;
step three: spreading the green tea processed in the step two in a spreading and cooling box, drying after spreading and cooling, controlling the drying temperature to be 65 ℃ for 1-2h, filling the tea leaves after drying into a sealed bag, vacuumizing, and freezing for 24-48h at-18 ℃;
step four: taking the green tea leaves treated in the third step, extracting with 10-20 times of water by weight of the tea leaves at 60-65 deg.C for 10-15min, filtering the tea soup with 100 mesh filter cloth, centrifuging the filtrate at 5000rpm for 5min, filtering with 1u filter cloth, and blending the filtrate to 200 times of the tea leaves;
step five: and (3) injecting the green tea beverage prepared in the fourth step into a UHT system, conveying purified water into a pipeline, introducing steam to heat water, and circulating the hot water in the whole pipeline for 30min to sterilize the pipeline when the temperature is the same as the production temperature. When the equipment is cooled to the temperature required by production, the materials enter a balance tank to replace hot water;
step six: and E, performing aseptic filling on the materials in the step V after UHT sterilization and aseptic homogenization cooling, and temporarily storing the green tea beverage by using an aseptic storage tank before filling after sterilization in order to balance the materials and prevent errors in the filling process.
(III) advantageous effects
Compared with the prior art, the invention provides a preparation method of a clear green tea beverage, which has the following beneficial effects:
1. the green tea beverage prepared by the preparation method has high safety, good color and high observability, obviously improves the product quality compared with the traditional process, reduces the cost, shortens the production time, increases the transparency of the green tea, and obviously improves the sensory quality of the green tea after the ultrafiltration of the green tea by proper process parameters. The original pure aroma and mellow taste quality are maintained, and the liquor color is clear and transparent, so that the precipitation phenomenon is basically eliminated.
2. Green tea is put into a double-cone rotary dryer, steam or hot water is introduced into a jacket of the rotary tank of the dryer for heating in a vacuum state, heat is in contact with wet materials through the inner wall of the tank body, the water vapor evaporated after the wet materials absorb heat is pumped away through a vacuum exhaust pipe by a vacuum pump, and the materials are continuously turned up and down and inside and outside due to the fact that the tank body is in a vacuum state and the rotation of the tank body enables the materials to be continuously turned up and down, so that the drying speed of the materials is increased, and the drying efficiency is improved;
3. microorganisms and all pathogenic bacteria nutrients in a conventional product can be completely killed in the pasteurization process, but the shelf life of the product is influenced by the residual heat-resistant spores which cannot be killed by pasteurization, UHT sterilization is adopted for higher-temperature sterilization, the sterilization effect is achieved by raising the temperature and shortening the holding time, the temperature is 135-150 ℃, the time is 2-15s, the working efficiency and the sterilization capability are improved, and the ultrahigh-temperature instant sterilization technology is adopted, so that the product is stored for a long time at normal temperature without adding preservatives, and the edible safety of the product is improved.
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 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 invention provides a technical scheme, a preparation method of a clear green tea beverage, and a preparation method of the clear green tea beverage, wherein the clear green tea beverage is prepared from the following raw materials in parts by weight: green tea leaves, citric acid, L-ascorbic acid and deionized water, wherein: 10-20 parts of green tea leaves; citric acid accounts for 0.01-0.05% of the weight of the green tea; l-ascorbic acid accounts for 0.02% -0.05% of the weight of the green tea; deionized water accounts for 1% -5% of the weight of the green tea leaves.
A method for preparing a clear green tea beverage comprising the steps of:
the method comprises the following steps: weighing 10-20 parts of green tea leaves, weighing citric acid accounting for 0.01-0.05% of the weight of the green tea leaves, and dissolving L-ascorbic acid accounting for 0.02-0.05% of the weight of the green tea leaves in deionized water accounting for 1-5% of the weight of the green tea leaves to obtain a clarifier solution;
step two: putting the green tea in the step one into a double-cone rotary dryer, turning on and rotating at the temperature of 50 ℃, spraying the clarifying agent solution in the step one onto the tea within 5-10min, raising the temperature to 75 ℃, and continuously rotating for 5-10 h;
step three: spreading the green tea processed in the step two in a spreading and cooling box, drying after spreading and cooling, controlling the drying temperature to be 65 ℃ for 1-2h, filling the tea leaves after drying into a sealed bag, vacuumizing, and freezing for 24-48h at-18 ℃;
step four: taking the green tea leaves treated in the third step, extracting with 10-20 times of water by weight of the tea leaves at 60-65 deg.C for 10-15min, filtering the tea soup with 100 mesh filter cloth, centrifuging the filtrate at 5000rpm for 5min, filtering with 1u filter cloth, and blending the filtrate to 200 times of the tea leaves;
step five: and (3) injecting the green tea beverage prepared in the fourth step into a UHT system, conveying purified water into a pipeline, introducing steam to heat water, and circulating the hot water in the whole pipeline for 30min to sterilize the pipeline when the temperature is the same as the production temperature. When the equipment is cooled to the temperature required by production, the materials enter a balance tank to replace hot water;
step six: and E, performing aseptic filling on the materials in the step V after UHT sterilization and aseptic homogenization cooling, and temporarily storing the green tea beverage by using an aseptic storage tank before filling after sterilization in order to balance the materials and prevent errors in the filling process.
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.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that 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 (2)
1. A preparation method of a clear green tea beverage is characterized by comprising the following steps: the clear green tea beverage is prepared from the following raw materials in parts by weight: green tea leaves, citric acid, L-ascorbic acid and deionized water, wherein: 10-20 parts of green tea leaves; citric acid accounts for 0.01-0.05% of the weight of the green tea; l-ascorbic acid accounts for 0.02% -0.05% of the weight of the green tea; deionized water accounts for 1% -5% of the weight of the green tea leaves.
2. The method of claim 1, comprising the steps of:
the method comprises the following steps: weighing 10-20 parts of green tea leaves, weighing citric acid accounting for 0.01-0.05% of the weight of the green tea leaves, and dissolving L-ascorbic acid accounting for 0.02-0.05% of the weight of the green tea leaves in deionized water accounting for 1-5% of the weight of the green tea leaves to obtain a clarifier solution;
step two: putting the green tea in the step one into a double-cone rotary dryer, turning on and rotating at the temperature of 50 ℃, spraying the clarifying agent solution in the step one onto the tea within 5-10min, raising the temperature to 75 ℃, and continuously rotating for 5-10 h;
step three: spreading the green tea processed in the step two in a spreading and cooling box, drying after spreading and cooling, controlling the drying temperature to be 65 ℃ for 1-2h, filling the tea leaves after drying into a sealed bag, vacuumizing, and freezing for 24-48h at-18 ℃;
step four: taking the green tea leaves treated in the third step, extracting with 10-20 times of water by weight of the tea leaves at 60-65 deg.C for 10-15min, filtering the tea soup with 100 mesh filter cloth, centrifuging the filtrate at 5000rpm for 5min, filtering with 1u filter cloth, and blending the filtrate to 200 times of the tea leaves;
step five: and (3) injecting the green tea beverage prepared in the fourth step into a UHT system, conveying purified water into a pipeline, introducing steam to heat water, and circulating the hot water in the whole pipeline for 30min to sterilize the pipeline when the temperature reaches the same temperature as the production temperature. When the equipment is cooled to the temperature required by production, the materials enter a balance tank to replace hot water;
step six: and E, performing aseptic filling on the materials in the step V after UHT sterilization and aseptic homogenization cooling, and temporarily storing the green tea beverage by using an aseptic storage tank before filling after sterilization in order to balance the materials and prevent errors in the filling process.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210680309.4A CN115005299A (en) | 2022-06-15 | 2022-06-15 | Preparation method of clear green tea beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210680309.4A CN115005299A (en) | 2022-06-15 | 2022-06-15 | Preparation method of clear green tea beverage |
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| CN115005299A true CN115005299A (en) | 2022-09-06 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202210680309.4A Pending CN115005299A (en) | 2022-06-15 | 2022-06-15 | Preparation method of clear green tea beverage |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715852A (en) * | 2009-12-17 | 2010-06-02 | 山东豪利生物工程科技有限公司 | Pomegranate bud tea drink and method for preparing same |
| CN102415458A (en) * | 2011-12-14 | 2012-04-18 | 菏泽巨鑫源食品有限公司 | Asparagus green tea beverage and preparation method thereof |
| CN103931822A (en) * | 2014-04-11 | 2014-07-23 | 安徽野岭饮料食品有限公司 | Method for preparing fresh green tea cold drink from Liuan Guapian tea |
| CN204217777U (en) * | 2014-09-22 | 2015-03-25 | 云南天佑熊业制药有限公司 | Microwave vacuum tea drier |
| CN204409470U (en) * | 2015-01-08 | 2015-06-24 | 红河五里冲生态茶业有限公司 | A kind of microwave tea-steaming machine |
| CN104814183A (en) * | 2015-03-31 | 2015-08-05 | 中国农业科学院茶叶研究所 | Tea drink and preparation method thereof |
-
2022
- 2022-06-15 CN CN202210680309.4A patent/CN115005299A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715852A (en) * | 2009-12-17 | 2010-06-02 | 山东豪利生物工程科技有限公司 | Pomegranate bud tea drink and method for preparing same |
| CN102415458A (en) * | 2011-12-14 | 2012-04-18 | 菏泽巨鑫源食品有限公司 | Asparagus green tea beverage and preparation method thereof |
| CN103931822A (en) * | 2014-04-11 | 2014-07-23 | 安徽野岭饮料食品有限公司 | Method for preparing fresh green tea cold drink from Liuan Guapian tea |
| CN204217777U (en) * | 2014-09-22 | 2015-03-25 | 云南天佑熊业制药有限公司 | Microwave vacuum tea drier |
| CN204409470U (en) * | 2015-01-08 | 2015-06-24 | 红河五里冲生态茶业有限公司 | A kind of microwave tea-steaming machine |
| CN104814183A (en) * | 2015-03-31 | 2015-08-05 | 中国农业科学院茶叶研究所 | Tea drink and preparation method thereof |
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Application publication date: 20220906 |