CN115024369A - Preparation method of green orange Pu' er tea - Google Patents
Preparation method of green orange Pu' er tea Download PDFInfo
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- CN115024369A CN115024369A CN202210025586.1A CN202210025586A CN115024369A CN 115024369 A CN115024369 A CN 115024369A CN 202210025586 A CN202210025586 A CN 202210025586A CN 115024369 A CN115024369 A CN 115024369A
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- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 title claims abstract description 43
- 235000020339 pu-erh tea Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000013616 tea Nutrition 0.000 claims abstract description 53
- 238000001816 cooling Methods 0.000 claims abstract description 20
- 238000001035 drying Methods 0.000 claims abstract description 17
- 238000003892 spreading Methods 0.000 claims abstract description 12
- 230000007480 spreading Effects 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 229920000742 Cotton Polymers 0.000 claims abstract description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 4
- 238000000465 moulding Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 241001122767 Theaceae Species 0.000 claims abstract 18
- 235000013399 edible fruits Nutrition 0.000 claims description 36
- 238000004140 cleaning Methods 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 9
- 238000005406 washing Methods 0.000 claims description 8
- 235000020971 citrus fruits Nutrition 0.000 claims description 7
- 241000207199 Citrus Species 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000004080 punching Methods 0.000 claims description 6
- 238000005096 rolling process Methods 0.000 claims description 6
- 238000009736 wetting Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 description 36
- 241000675108 Citrus tangerina Species 0.000 description 7
- 230000008569 process Effects 0.000 description 4
- 230000032683 aging Effects 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010006272 Breast mass Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 244000119298 Emblica officinalis Species 0.000 description 1
- 235000015489 Emblica officinalis Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- RHGKLRLOHDJJDR-BYPYZUCNSA-N L-citrulline Chemical compound NC(=O)NCCC[C@H]([NH3+])C([O-])=O RHGKLRLOHDJJDR-BYPYZUCNSA-N 0.000 description 1
- RHGKLRLOHDJJDR-UHFFFAOYSA-N Ndelta-carbamoyl-DL-ornithine Natural products OC(=O)C(N)CCCNC(N)=O RHGKLRLOHDJJDR-UHFFFAOYSA-N 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 206010000269 abscess Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 229960002173 citrulline Drugs 0.000 description 1
- 235000013477 citrulline Nutrition 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000009499 grossing Methods 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 229940087305 limonene Drugs 0.000 description 1
- 235000001510 limonene Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 238000009423 ventilation 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
- A23F3/14—Tea preparations, e.g. using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- 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)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of a small green orange Pu' er tea, which comprises the following steps: step one, pretreating the small green oranges; step two, tea leaf pretreatment: collecting mature juice, humidifying, and standing; step three, molding; step four, spreading for cooling; step five, drying in the sun; step six, baking: baking the tea product cooled in the fifth step; step seven, baking: when the tea product is baked to the moisture content of 8-9 wt% in the sixth step, stopping baking to obtain a finished product of the Xiaoqinggan Pu' er tea; step eight, packaging and warehousing: and seventhly, packaging the finished product of the Xiaoqing orange Pu' er tea obtained in the step seven by using cotton paper, and independently sealing and bagging. According to the preparation method of the Xiaoqing orange Pu ' er tea, the Xiaoqing orange and the mature Pu ' er tea are combined into the Xiaoqing orange Pu ' er tea, and the perfect combination of the Xiaoqing orange and the mature Pu ' er tea can exert remarkable health care effect, so that the Xiaoqing orange Pu ' er tea is a tea with extremely high taste acceptance by the public, and is a healthy tea drink with outstanding health care effect.
Description
Technical Field
The invention relates to the field of tea making, in particular to a preparation method of Xiaoqing orange Pu' er tea.
Background
The minor green oranges produced in the new era belong to the physiological immature phyllanthus emblica fruits. The small green orange is light green and oily, has dense oil spores, high content of volatile fruit oil (limonene) and fruit acid (citrulline), spicy and fragrant smell and fresh and sharp smell. According to traditional Chinese medicine, the tangerine peel is bitter, pungent and warm. It enters liver, gallbladder and stomach meridians, and is good at soothing liver, breaking qi, removing food stagnation and resolving stagnation, and commonly indicated for distending pain in chest and hypochondrium, oil and gas, breast nodule, mammary abscess, abdominal pain due to food stagnation, etc. The Pu' er tea ripe tea (hereinafter referred to as ripe common) produced in Yunnan is processed by fine Yunnan big-leaf sun-dried green tea, has thick and large strips, prominent golden bud, dark or brownish red color, mellow and sweet taste, smoothness, sweetness and delicacy, and unique and old fragrance. The mature praise is popular with people because of having better health care function, the medicinal value of the mature praise is recorded in the collection of compendium of materia medica, and the mature praise has the functions of strengthening the spleen, eliminating stagnation, reducing phlegm, descending qi, sobering up, relieving greasiness, clearing the stomach, promoting the production of body fluid, scraping the intestines, smoothing diarrhea and the like. In order to fuse the small green citrus and the Pu 'er tea together, a preparation method of the small green citrus Pu' er tea needs to be designed.
Disclosure of Invention
In order to overcome the defects in the prior art, a preparation method of the minor green orange Pu' er tea is provided.
The invention is realized by the following scheme:
a preparation method of a ponkan Pu' er tea comprises the following steps:
step one, pretreatment of the small green oranges: selecting green oranges in 7 and 8 months, firstly carrying out rolling washing to remove dust, and then selecting the green oranges; after the green oranges are cleaned, opening the cover and punching, and manually digging out the pulp, only leaving the green orange peel and the original appearance of the green oranges; then, carrying out secondary cleaning on the green orange peel without the pulp, then spreading the green orange peel in a ventilated and shady place for cooling, and drying the green orange peel in the shade to obtain a shell for later use;
step two, tea leaf pretreatment: collecting mature juice, humidifying, and standing;
step three, forming: filling the ripeness of the moistened fruit in the step two into the fruit shell obtained in the step one, covering and placing to form fruit tea, and then steaming the filled fruit tea;
step four, spreading for cooling: placing the tea steamed in the third step on a spreading and cooling rack for spreading and cooling naturally;
step five, sun-drying: placing the tea cooled in the step four under the sun and naturally drying;
step six, baking: baking the tea products spread and cooled in the fifth step;
Step seven, baking: when the tea product is baked to the water content of 8-9 wt% in the sixth step, stopping baking to obtain a finished product of the Xiaoqing orange Pu' er tea;
step eight, packaging and warehousing: and seventhly, packaging the finished product of the green orange Pu' er tea obtained in the step seven by using cotton paper, and independently sealing and bagging.
In the first step, the pretreatment of the ponkan comprises the following specific steps: selecting small green oranges in 7 and 8 months, firstly carrying out air bubble type rolling washing for 60 seconds to remove dust, then putting the small green oranges into a sorting machine for standardized selection, and removing too large or too small green oranges; after the green oranges are cleaned, mechanically uncovering and punching, and manually digging out pulp, only leaving green orange peel and keeping the original appearance of the small green oranges; and then carrying out secondary cleaning on the peel without the citrus pulp for 60 seconds, and then placing the cleaned peel in a ventilated and cool place for spreading for cooling, and drying in the shade for later use.
In the second step, the proportion of water added is 8 wt% when humidification is carried out, and the mixture is kept stand for 30 minutes after humidification.
In the third step, the molding comprises the following specific steps: filling the ripened wet fruit into the aired fruit shells, covering the shells, standing the shells to form fruit tea, and then putting the filled fruit tea into a steam machine for steaming for 10 minutes.
In the third step, the mass ratio of the fruit shells to the mature pu is 2: 8.
In step three, the temperature for steaming is 100 ℃.
In the fifth step, the natural drying time is 3-7 days.
In the sixth step, the baking specifically comprises the following steps: and (4) putting the spread and cooled tea into a dryer, and baking for 20 minutes at a low temperature.
In step six, the temperature of the baking is 55-80 ℃.
The beneficial effects of the invention are as follows:
1. according to the preparation method of the ponkan Pu 'er tea, the ponkan and the mature Pu' er tea are combined into the ponkan Pu 'er tea, the perfect combination of the two can exert a remarkable health-care effect, and the ponkan Pu' er tea not only is tea with extremely high taste acceptance by the public, but also is a healthy tea drink with an outstanding health-care effect.
2. The preparation method of the Xiaoqing citrus Pu' er tea is simple and convenient to operate, convenient to implement, efficient to use, environment-friendly and sanitary.
3. According to the preparation method of the Xiaoqing orange Pu' er tea, after the tea leaves are moistened, the tea leaves absorb water uniformly and sufficiently, the tea leaves are more favorably softened, the standing time is short, and the secondary fermentation of the tea leaves is avoided.
4. The processing steps and links in the invention are specifically quantized and coordinated with each other, so that the prepared minor green orange Pu' er tea not only has orange and bright liquor color, durable aftertaste and strong and sweet taste, but also has good fruit tea formability and has no phenomena of cracking, material falling, mildew and the like after long-time preservation.
Detailed Description
The following further illustrates preferred embodiments of the invention:
a preparation method of Xiaoqinggan Pu' er tea comprises the following steps:
step one, pretreatment of the small green oranges: selecting green oranges in 7 and 8 months, firstly carrying out rolling washing to remove dust, and then selecting the green oranges; after the green oranges are cleaned, opening the cover and punching, and manually digging out the pulp, only leaving the green orange peel and the original appearance of the green oranges; then, carrying out secondary cleaning on the green orange peel without the pulp, then spreading the green orange peel in a ventilated and shady place for cooling, and drying the green orange peel in the shade to obtain a shell for later use;
step two, tea leaf pretreatment: collecting mature juice, humidifying, and standing;
step three, forming: filling the ripeness of the moistened fruit in the step two into the fruit shell obtained in the step one, covering and placing to form fruit tea, and then steaming the filled fruit tea;
step four, spreading and cooling: placing the tea steamed in the third step on a cooling rack for cooling, and naturally cooling; and (3) placing the steamed tea on a clean stand for cooling, and naturally cooling the tea, wherein the environment is dustless, neat, cool, dry and ventilated.
Step five, sun-drying: placing the cooled tea in the step four under the sun and naturally drying; and (5) waiting for the fusion and transformation of the small green tangerine and the Pu 'er tea, and recovering the small green tangerine and the Pu' er tea when the tangerine peel of the fruit shell is hardened from soft and the color is changed from cyan to brown.
Step six, baking: baking the tea product cooled in the fifth step;
step seven, baking: when the tea product is baked to the water content of 8-9 wt% in the sixth step, stopping baking to obtain a finished product of the Xiaoqing orange Pu' er tea; so as to retain the aging value of the green orange peel to the maximum extent and ensure the comfort of the mouthfeel.
Step eight, packaging and warehousing: and seventhly, packaging the finished product of the green orange Pu' er tea obtained in the step seven by using cotton paper, and independently sealing and bagging.
In the first step, the pretreatment of the ponkan comprises the following specific steps: selecting small green oranges in 7 and 8 months, firstly carrying out air bubble type rolling washing for 60 seconds to remove dust, then putting the small green oranges into a sorting machine for standardized selection, and removing too large or too small green oranges; after the green oranges are cleaned, mechanically uncovering and punching, and manually digging out pulp, only leaving green orange peel and keeping the original appearance of the minor green oranges; and then carrying out secondary cleaning on the peel without the citrus pulp for 60 seconds, and then spreading the cleaned peel in a ventilated and cool place for cooling, and drying in the shade for later use.
The standardized selection conditions of the small green oranges are as follows: the size is uniform and approximately circular, and the weight is 50 g. The conditions for cleaning the green orange fruit are as follows: washing the green tangerine fruits by using flowing water, and generally washing for 5-6 times; and standardized grading screening is carried out one by one in the cleaning process, and broken and green oranges which do not meet the use requirement are detected. In the process of manually digging out the pulp, the beauty and integrity of the green tangerine fruit are ensured. The conditions of the secondary cleaning are as follows: the small green oranges are washed by flowing water, and are generally washed for 7-8 times. And in the secondary cleaning step, no residual pulp is left in the citrus fruit, the damaged peel is detected, and the peel is placed in a natural ventilation position for drying water after cleaning.
In the second step, the proportion of water added is 8 wt% when humidification is carried out, and the mixture is kept stand for 30 minutes after humidification. When the tea leaves absorb moisture and soften, the tea leaves are conveniently filled.
In the third step, the molding comprises the following specific steps: filling the moistened cooked fruit tea into the aired fruit shells, covering the shells for placing the shells to form the fruit tea, and then putting the filled fruit tea into a steam machine for steaming for 10 minutes. In the steaming process, the time can not exceed 10 minutes, so as to avoid damaging the active ingredients of the green tangerine peel and be not beneficial to later-stage aging.
In the third step, the mass ratio of the fruit shells to the mature pu is 2: 8.
In step three, the temperature for steaming is 100 ℃.
In the fifth step, the natural drying time is 3-7 days.
In the sixth step, the baking specifically comprises the following steps: and (4) putting the spread and cooled tea into a dryer, and baking for 20 minutes at a low temperature.
In step six, the temperature of the baking is 55-80 ℃.
According to the preparation method of the small green orange Pu 'er tea, pigments and additives are not added in the whole process, the active ingredients and the aging value of the small green oranges are retained to the maximum extent, the flavor is natural, the prepared small green orange Pu' er tea not only has orange and bright liquor color, lasting aftertaste and dense, mellow and sweet taste, but also has good fruit tea formability, and is free from the phenomena of breakage, material falling, mildew and the like after long-time preservation.
Although the invention has been described and illustrated in some detail, it should be understood that various modifications may be made to the described embodiments or equivalents may be substituted, as will be apparent to those skilled in the art, without departing from the spirit of the invention.
Claims (9)
1. A preparation method of Xiaoqing gan Pu' er tea is characterized by comprising the following steps:
step one, pretreatment of the small green oranges: selecting green oranges in 7 and 8 months, firstly carrying out rolling washing to remove dust, and then selecting the green oranges; after the green oranges are cleaned, opening the cover and punching, and manually digging out the pulp, only leaving the green orange peel and the original appearance of the green oranges; then, carrying out secondary cleaning on the green orange peel without the pulp, then spreading the green orange peel in a ventilated and shady place for cooling, and drying the green orange peel in the shade to obtain a shell for later use;
step two, tea leaf pretreatment: collecting mature juice, humidifying, and standing;
step three, forming: filling the ripeness after wetting in the step two into the fruit shell obtained in the step one, covering and placing to form fruit tea, and then putting the filled fruit tea into the fruit tea to be steamed;
Step four, spreading for cooling: placing the tea steamed in the third step on a cooling rack for cooling, and naturally cooling;
step five, sun-drying: placing the cooled tea in the step four under the sun and naturally drying;
step six, baking: baking the tea product cooled in the fifth step;
step seven, baking: when the tea product is baked to the water content of 8-9 wt% in the sixth step, stopping baking to obtain a finished product of the Xiaoqing orange Pu' er tea;
step eight, packaging and warehousing: and seventhly, packaging the finished product of the green orange Pu' er tea obtained in the step seven by using cotton paper, and independently sealing and bagging.
2. The preparation method of the ponkan Pu' er tea according to claim 1, wherein in the first step, the pretreatment of the ponkan comprises the following specific steps: selecting small green oranges in 7 and 8 months, firstly carrying out air bubble type rolling washing for 60 seconds to remove dust, then putting the small green oranges into a sorting machine for standardized selection, and removing too large or too small green oranges; after the green oranges are cleaned, mechanically uncovering and punching, and manually digging out pulp, only leaving green orange peel and keeping the original appearance of the minor green oranges; and then carrying out secondary cleaning on the peel without the citrus pulp for 60 seconds, and then placing the cleaned peel in a ventilated and cool place for spreading for cooling, and drying in the shade for later use.
3. The method for preparing the ponkan Pu' er tea according to claim 1, wherein in the second step, the water is added in a proportion of 8 wt% during the humidification, and the tea is kept standing for 30 minutes after the humidification.
4. The preparation method of the ponkan Pu' er tea according to claim 1, characterized in that in the third step, the specific steps of molding are as follows: filling the moistened cooked fruit tea into the aired fruit shells, covering the shells for placing the shells to form the fruit tea, and then putting the filled fruit tea into a steam machine for steaming for 10 minutes.
5. The preparation method of the ponkan Pu' er tea according to claim 4, wherein in the third step, the mass ratio of the fruit shell to the riprap is 2: 8.
6. The preparation method of the ponkan Pu' er tea according to claim 4, which is characterized in that: in step three, the temperature for steaming is 100 ℃.
7. The preparation method of the ponkan Pu' er tea according to claim 1, which is characterized in that: in the fifth step, the natural drying time is 3-7 days.
8. The preparation method of the ponkan Pu' er tea according to claim 1, wherein in the sixth step, the specific baking step is as follows: and (4) putting the spread and cooled tea into a dryer, and baking for 20 minutes at a low temperature.
9. The method for preparing the ponkan Pu' er tea according to claim 8, which is characterized in that: in step six, the temperature of the baking is 55-80 ℃.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210025586.1A CN115024369A (en) | 2022-01-11 | 2022-01-11 | Preparation method of green orange Pu' er tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210025586.1A CN115024369A (en) | 2022-01-11 | 2022-01-11 | Preparation method of green orange Pu' er tea |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107087693A (en) * | 2017-05-24 | 2017-08-25 | 西双版纳同庆号茶业股份有限公司 | Preparation method of dried orange peel Pu' er tea |
| CN108077482A (en) * | 2018-02-08 | 2018-05-29 | 江门市新会陈益号陈皮茶业有限公司 | A kind of processing technology of small blue or green mandarin orange Pu'er tea |
| CN109170026A (en) * | 2018-10-15 | 2019-01-11 | 江门市新会区捷和茶业有限公司 | A kind of preparation method of small green mandarin orange Pu'er tea |
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- 2022-01-11 CN CN202210025586.1A patent/CN115024369A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107087693A (en) * | 2017-05-24 | 2017-08-25 | 西双版纳同庆号茶业股份有限公司 | Preparation method of dried orange peel Pu' er tea |
| CN108077482A (en) * | 2018-02-08 | 2018-05-29 | 江门市新会陈益号陈皮茶业有限公司 | A kind of processing technology of small blue or green mandarin orange Pu'er tea |
| CN109170026A (en) * | 2018-10-15 | 2019-01-11 | 江门市新会区捷和茶业有限公司 | A kind of preparation method of small green mandarin orange Pu'er tea |
Non-Patent Citations (1)
| Title |
|---|
| 龙华清: "新会小青柑普洱茶的加工原理及其加工方法", 广东茶业, no. 4, pages 9 - 11 * |
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Application publication date: 20220909 |