CN116268124A - Manufacturing process of blue-flavor green tea adopting microwaves and light waves for fixation - Google Patents
Manufacturing process of blue-flavor green tea adopting microwaves and light waves for fixation Download PDFInfo
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- CN116268124A CN116268124A CN202310224140.6A CN202310224140A CN116268124A CN 116268124 A CN116268124 A CN 116268124A CN 202310224140 A CN202310224140 A CN 202310224140A CN 116268124 A CN116268124 A CN 116268124A
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
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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
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Abstract
The invention discloses a manufacturing process of blue-flavor green tea adopting microwaves and light waves for fixation, which comprises the following steps: the method comprises the steps of picking tea raw materials, cleaning the tea, spreading and drying, removing enzymes and drying, twisting, primary fumigating and drying, standing fumigating, secondary fumigating and impurity removing and packaging.
Description
Technical Field
The invention belongs to the technical field of tea making, and particularly relates to a manufacturing process of blue-flavor green tea adopting microwaves and light waves for fixation.
Background
The tea making process of China is a long-standing country, china is a homeland of tea, tea making and tea drinking have thousands of years history, the first medicine in China is specially used for "Shennong's taste of hundred kinds of grass" and is solved by treating seventy two toxins in the day, the tea is used as medicine, raw and chewed, heat-clearing and external application anti-inflammation and detoxification, the tea is developed from the first chewing to the later boiling, the tea is pursued for the original taste of the tea by the tea people, the tea is developed from the boiling to the current drinking, the tea people pursue not only the original taste of the tea, but also the original taste of the tea is diversified, for example, the blue-aroma type green tea which is deeply caught by the tea people in the present is a high-end product in the green tea, after hot water brewing, the tea has light blue-aroma, the drinkers are enabled to feel happy, the mouth teeth are kept with aroma, the tea is formed to be very pleasant with the growth environment of the tea, the tea variety, the raw material grade, the tea is complicated, the tea is prepared, the tea is very difficult to be reproduced, and the tea is very difficult to produce in batches, and the tea making process is very difficult to realize.
Disclosure of Invention
The invention aims to provide a manufacturing process of blue-flavor green tea adopting microwaves and light waves for fixation, and aims to solve the problems that the process is complicated, the requirements on tea raw materials are high, the tea manufacturing process of tea makers is very high, mass production is difficult to realize and the tea making process is non-replicable in the prior art.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a manufacturing process of blue-flavor green tea adopting microwaves and light waves for fixation comprises the following steps:
step A, picking tea raw materials: picking fresh and light green tea leaves;
step B, cleaning tea leaves: the tea leaves in the step A are put into a cleaning machine for showering;
step C, spreading and drying: spreading the washed tea leaves in dark place, filtering water, controlling She Cenghou degree to be less than 3cm, and drying the tea leaves by adopting 25 ℃ drying air for 12-14h;
step D, enzyme deactivation and drying: c, adopting a mode of combining microwaves and light waves to deactivate the tea leaves in the step C;
step E, twisting: twisting the tea leaves in the step D;
step F, primary incense drying: putting the twisted tea leaves into a drying box, introducing air with orchid fragrance into the drying box, enabling the air with orchid fragrance to spirally enter the drying box and driving the tea leaves to spirally move in the drying box, heating the air in the drying box, enabling the temperature of the air in the drying box to be 130-150 ℃, and keeping for 30-40min;
step G, standing and fumigating: f, naturally cooling the tea leaves in the step F, continuously introducing air with orchid fragrance into the drying box, and standing for 2-4h;
step H, second fumigating: continuously introducing air with orchid fragrance into the drying box, controlling the temperature in the drying box to be 120-140 ℃ and keeping the temperature for not more than 3min;
step I, impurity removal and packaging: and (3) carrying out impurity removal operation on the tea leaves in the step (H), and packaging the tea leaves subjected to impurity removal.
In a preferred embodiment of the invention, in the step C, the leaves are turned every 2 hours when the tea leaves are subjected to the spreading operation.
In a preferred embodiment of the invention, in the step D, the microwave power is 800-1200w, the light wave power is 700-1000w, the preset temperature is 80-90 ℃, and after the preset temperature is reached, the leaves to be deactivated are placed in the water treatment device, and the deactivation time is kept for 1-3min.
In a preferred embodiment of the invention, in the step E, the enzyme deactivating leaves are quickly conveyed to a rolling machine, the temperature of the heat preserving leaves is 60-80 ℃, the rolling time is 10-15 minutes, the rolling barrel rotating speed is 50-60r/min, and the rolling force is 400-600N.
In a preferred embodiment of the invention, steps D and E are repeated once before step F is performed, and step F is performed again.
In a preferred embodiment of the invention, before the step I is carried out, the tea leaves obtained in the step H are conveyed into a fragrance extracting machine for fragrance extraction, and then impurity removal operation is carried out.
In a preferred embodiment of the invention, in the step I, when the tea is subjected to impurity removal operation, the tea is sequentially conveyed to a vibration sieve shaker, a vibration winnowing machine, a smart identification metal machine, an electrostatic impurity remover and a photoelectric color stem sorting machine for impurity removal.
In a preferred embodiment of the present invention, in step I, the tea leaves are filled into sterilized cans and sealed in a nitrogen-filled deoxidized environment while being packaged.
The beneficial effects of the invention are as follows:
1. according to the invention, when the tea is dried, the incense operation is carried out simultaneously, the drying operation is carried out in two steps, the water content in the tea is lower than 8% after the first drying operation, the tea is naturally cooled and kept stand for 2-4 hours after the first drying operation is finished, air with orchid fragrance is continuously introduced into the drying box in the standing process, then the second drying operation is carried out, the water content in the tea is not lower than 6%, the whole drying process is carried out along with the incense operation, so that the air with orchid fragrance is fused into the tea, and when the tea is brewed by hot water, the tea can emit light orchid fragrance, so that the orchid fragrance type green tea is prepared, the whole tea preparation process is simple, the requirements on tea raw material types are low, the tea preparation process requirements on tea makers are low, mass production can be realized, and the technical effects of making orchid fragrance type green tea are easily obtained are achieved.
2. When the tea is prepared, firstly, the tea is cleaned, mud carried in the tea is primarily removed, the tea is subjected to impurity removal operation before being packaged, and the broken powder and fine dust impurities in the tea are sequentially removed; yellow leaves, supporting leaves and light impurities; metal impurities; organic impurities; tea stems, gunny bag broken pieces, wood chips, plant flowers and grass leaves, stem hulls, paper sheets, plastic sheets and fibers, so that tea leaves with few impurities are obtained.
Drawings
Fig. 1 is a flow chart of a manufacturing process of blue-flavor green tea adopting microwaves and light waves for fixation according to an embodiment of the invention.
Detailed Description
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the present invention will be briefly described below with reference to the accompanying drawings and the description of the embodiments or the prior art, and it is obvious that the following description of the structure of the drawings is only some embodiments of the present invention, and other drawings can be obtained according to these drawings without inventive effort to a person skilled in the art. It should be noted that the description of these examples is for aiding in understanding the present invention, but is not intended to limit the present invention.
Example 1:
as shown in fig. 1, the embodiment provides a manufacturing process of blue-flavor green tea adopting microwaves and light waves for fixation, which comprises the following steps:
step A, picking tea raw materials: picking fresh and light green tea leaves;
specifically, when picking tea raw materials, the variety of the raw materials is not limited, small and medium-sized She Chashu fresh leaves are selected, and fresh tea leaves which are one bud and one leaf or one bud and one leaf are picked as the tea raw materials, so that the requirements on the tea raw materials are low.
Step B, cleaning tea leaves: the tea leaves in the step A are put into a cleaning machine for showering;
specifically, a tea leaf cleaning machine in the prior art is adopted to clean tea leaf raw materials, the surface of tea leaves is primarily cleaned, and mud on the surface of the tea leaves is removed;
step C, spreading and drying: spreading the washed tea leaves in dark place, filtering water, controlling She Cenghou degree to be less than 3cm, and drying the tea leaves by adopting 25 ℃ drying air for 12-14h;
specifically, tea leaves are spread on a filter screen, support legs are arranged below the filter screen, a gap is formed between the bottom of the filter screen and the ground under the action of the support legs, water is conveniently filtered, drying air at 25 ℃ is adopted to blow the tea leaves, the water on the surfaces of the tea leaves is drained, the water content in the tea leaves is kept at 75-80wt%, the drying air is closed, the tea leaves are spread, and the spreading time is not longer than 14 hours, so that odor is avoided;
step D, enzyme deactivation and drying: c, adopting a mode of combining microwaves and light waves to deactivate the tea leaves in the step C;
specifically, microwave and light wave dual high-efficiency heating is adopted, huge heat can be generated instantaneously, and because the heating is directly aimed at the leaves, heat transfer through a vessel is not needed, the internal and external processes are carried out simultaneously, the heating time is extremely short, the efficiency is very high, more electricity is saved compared with the common traditional heating mode, the energy utilization rate is high, and besides, the tea leaves are deactivated by adopting a mode of combining microwaves and light waves, the sterilization effect can be achieved, so that the content of harmful bacteria in the tea leaves is lower than the standard value, and the quality of the tea leaves is ensured;
step E, twisting: twisting the tea leaves in the step D;
specifically, a tea rolling machine is adopted to roll the fixation leaves;
step F, primary incense drying: putting the twisted tea leaves into a drying box, introducing air with orchid fragrance into the drying box, enabling the air with orchid fragrance to spirally enter the drying box and driving the tea leaves to spirally move in the drying box, heating the air in the drying box, enabling the temperature of the air in the drying box to be 130-150 ℃, and keeping for 30-40min;
specifically, the power device is adopted to blow air with orchid fragrance into the drying box through the spiral pipe, the uniformly distributed heating device is arranged in the drying box and used for heating the air with orchid fragrance, the power of the power device is controlled, so that the air with orchid fragrance drives tea to do spiral motion in the drying box, the tea is prevented from being stacked in the drying box, the tea cannot be mutually covered, the tea is ensured to be heated uniformly, meanwhile, the tea incense is ensured to be uniform, the heating device is used for heating the air with orchid fragrance to 130-150 ℃ and then keeping the temperature for 30-40min, and the water content in the tea is lower than 8%;
step G, standing and fumigating: f, naturally cooling the tea leaves in the step F, continuously introducing air with orchid fragrance into the drying box, and standing for 2-4h;
specifically, the power device and the heating device are closed, so that the tea leaves in the step F are naturally cooled, the air with orchid fragrance continuously enters the interior of the drying box, and the air is kept stand for 2-4 hours, so that the incense effect is ensured;
step H, second fumigating: continuously introducing air with orchid fragrance into the drying box, controlling the temperature in the drying box to be 120-140 ℃ and keeping the temperature for not more than 3min;
specifically, the power device is started, the power device blows air with orchid fragrance into the drying box through the spiral pipe, the heating device is started, the heating device heats the air with orchid fragrance to 120-140 ℃, the holding time is not longer than 3min, the moisture in tea leaves is prevented from being lower than 6%, the technical effect of fragrance fixation can be achieved through secondary fumigating, and the fragrance of the tea leaves and the orchid fragrance are integrated;
step I, impurity removal and packaging: and (3) carrying out impurity removal operation on the tea leaves in the step (H), and packaging the tea leaves subjected to impurity removal.
Specifically, the impurity removing operation is carried out on the tea, so that the impurities in the tea are removed, the impurity content in the tea is reduced, and the tea quality is effectively improved.
In the embodiment, in the step C, leaf turning is performed every 2 hours when the tea leaves are subjected to the spreading operation.
Specifically, when the tea leaves are subjected to the spreading operation, the tea leaves need to be turned, the turning operation can be performed manually or by a machine, when the manual turning operation is adopted, a turning worker can primarily remove impurities from the tea leaves in the turning process, large leaves, yellow leaves, tea stems, gunny bags, wood chips, plant flowers and grass leaves, stem shells, paper sheets, plastic sheets and the like in the tea leaves are picked out, and when the leaf quality of the tea leaves becomes soft and faint scent is emitted, the tea leaves can be subjected to the de-enzyming operation.
In the embodiment, in the step D, the microwave power is 800-1200w, the light wave power is 700-1000w, the preset temperature is 80-90 ℃, and after the preset temperature is reached, the leaves to be de-enzymed are placed in the leaves to be de-enzymed, and the de-enzyming time is kept for 1-3min.
Specifically, microwave and light wave dual high-efficiency heating is adopted, huge heat can be generated instantaneously, yellowing of tea leaves caused by long water loss time in the tea leaves is avoided, meanwhile, microwaves and light waves directly heat the leaves, the heating time is short, the heating time is quick, water in the tea leaves is discharged quickly, and therefore finished tea products after fixation are fragrant in taste.
In the embodiment, in the step E, the enzyme deactivating leaves are quickly conveyed to a rolling machine, the temperature of the heat preserving leaves is 60-80 ℃, the rolling time is 10-15 minutes, the rolling barrel rotating speed is 50-60r/min, the rolling force is 400-600N, in the embodiment, before the step F, the step D and the step E are repeated once, and the step F is further carried out.
Specifically, after the tea leaves are subjected to first rolling, the tea leaves are subjected to second enzyme deactivation, the enzyme deactivation temperature of the second time is 84-86 ℃, the time is kept for 1-3min, after the second enzyme deactivation is finished, the tea leaves are quickly conveyed to a rolling machine to be subjected to second rolling, the temperature of the leaves is kept at 70-75 ℃ during the second rolling, the rolling time is 12-14min, the rolling force is 400-600N, the rolling rate is more than 90%, and the tea leaves are subjected to drying and incense burning operation.
In this embodiment, before the step I is performed, the tea obtained in the step H is transported to a fragrance extracting machine to extract fragrance, and then the impurity removing operation is performed.
Specifically, the tea obtained in the step H is conveyed to a fragrance extracting machine for fragrance extraction, so that the water content in the tea is 4% -5%.
In the embodiment, in the step I, when the tea is subjected to impurity removal operation, the tea is sequentially conveyed to a vibration shaking screen machine, a vibration winnowing machine, an intelligent recognition metal machine, an electrostatic impurity removal machine and a photoelectric color sorting and stem sorting machine for impurity removal.
Specifically, adopt vibration sieve shaker to remove garrulous piece of tealeaves and tiny dust impurity, adopt vibration winnowing machine to get rid of yellow flake, riding leaf and light impurity in the tealeaves, adopt intelligent identification metal machine to get rid of the metal impurity in the tealeaves, adopt static to remove organic matter impurity in the tealeaves, including hair, feather, scale and worm body etc. adopt the photoelectricity color selection to select stalk machine to carry out the color selection, get rid of tea stalk in the tealeaves, the broken piece of gunny bag, saw-dust, plant flowers and grass leaf, stem skin shell, scraps of paper, plastic sheet, fibre etc. effectively reduce the impurity content in the tealeaves, improve tealeaves quality.
In this example, in step I, the tea leaves are filled into sterilized cans and sealed in a nitrogen-filled deoxidized environment when they are packaged.
Specifically, the tank body is flushed by adopting high-pressure ion wind, then the tank body is conveyed into an ultraviolet sterilizer for sterilization, the sterilized tank body is conveyed into a nitrogen filling machine, meanwhile, tea leaves are conveyed into the nitrogen filling machine, and the tea leaves are filled into the tank body and sealed in a nitrogen-filled and deoxidized environment.
Example 2:
opening any one of the tanks in the embodiment 1, taking out part of tea leaves, and brewing the tea leaves for the first time by adopting cold water, wherein the temperature of the cold water is equal to the room temperature, after 10 minutes, the appearance of the tea leaves is complete, the soup color of the tea leaves is yellow green and less bright, the soup color of the tea leaves is clear and has no suspended impurities, the internal quality and the flavor are not obvious, and the tasting tea soup has no obvious orchid flavor; the tea is brewed for the second time by adopting hot water with the temperature of 80-95 ℃, the tea has complete appearance, the tea has yellow green and bright soup color, clear tea soup color and no suspended impurities, the internal flavor is pure, the tea has sometimes no orchid flavor, the taste is fresh and cool when tasting the tea soup, and the tea soup has light orchid flavor.
Example 3:
opening any one of the tanks in the embodiment 1, taking out part of tea leaves, and carrying out primary brewing by adopting hot water at 40-60 ℃ for 10min, wherein the tea leaves have complete appearance, the tea leaves have yellow green and bright soup color, the tea leaves have clear soup color and no suspended impurities, and have light orchid fragrance, and no obvious orchid fragrance is generated when the tea soup is tasted; the tea is brewed for the second time by adopting hot water with the temperature of 80-95 ℃, the tea has complete appearance, the tea soup color is yellow green and bright, the tea soup color is clear and free of suspended impurities, the internal flavor is pure, the tea soup has light orchid flavor, the tea soup is tasted finely, the taste is fresh and cool, and the tea soup has light orchid flavor.
Example 4:
opening any one of the tanks in the embodiment 1, taking out part of tea leaves, and carrying out primary brewing by adopting hot water at 80-95 ℃ for 10min, wherein the tea leaves have complete appearance, the tea leaves have yellow green and bright soup color, the tea leaves have clear soup color and no suspended impurities, the internal quality and the fragrance are pure, the fragrance of the tea leaves are obvious, the taste of the tea soup is fresh and astringent, and the tea soup has obvious fragrance of the orchid.
Example 5:
the blue-flavored green tea on the market is purchased, part of tea leaves are taken out and are brewed for the first time by adopting hot water with the temperature of 80-95 ℃, after 10min, the appearance of the tea leaves is complete, the soup color of the tea leaves is yellow green and bright, the soup color of the tea leaves is clear and has no obvious suspended impurities, the internal flavor is pure, the tea leaves have no obvious blue-flavored flavor, the taste is fresh and cool when tasting the tea soup, and the mouth and tongue have light blue-flavored after drinking, so that the soup color, the internal flavor and the taste of the tea soup are the most similar to those of the example 2.
Finally, it should be noted that: the foregoing description is only of the preferred embodiments of the invention and is not intended to limit the scope of the invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (8)
1. A manufacturing process of blue-flavor green tea adopting microwaves and light waves for fixation is characterized in that: the method comprises the following steps:
step A, picking tea raw materials: picking fresh and light green tea leaves;
step B, cleaning tea leaves: the tea leaves in the step A are put into a cleaning machine for showering;
step C, spreading and drying: spreading the washed tea leaves in dark place, filtering water, controlling She Cenghou degree to be less than 3cm, and drying the tea leaves by adopting 25 ℃ drying air for 12-14h;
step D, enzyme deactivation and drying: c, adopting a mode of combining microwaves and light waves to deactivate the tea leaves in the step C;
step E, twisting: twisting the tea leaves in the step D;
step F, primary incense drying: putting the twisted tea leaves into a drying box, introducing air with orchid fragrance into the drying box, enabling the air with orchid fragrance to spirally enter the drying box and driving the tea leaves to spirally move in the drying box, heating the air in the drying box, enabling the temperature of the air in the drying box to be 130-150 ℃, and keeping for 30-40min;
step G, standing and fumigating: f, naturally cooling the tea leaves in the step F, continuously introducing air with orchid fragrance into the drying box, and standing for 2-4h;
step H, second fumigating: continuously introducing air with orchid fragrance into the drying box, controlling the temperature in the drying box to be 120-140 ℃ and keeping the temperature for not more than 3min;
step I, impurity removal and packaging: and (3) carrying out impurity removal operation on the tea leaves in the step (H), and packaging the tea leaves subjected to impurity removal.
2. The process for preparing blue-flavor green tea by using microwaves and light waves for fixation according to claim 1, which is characterized in that: in the step C, when the tea leaves are subjected to the spreading operation, the tea leaves are turned every 2 hours.
3. The process for preparing blue-flavor green tea by using microwaves and light waves for fixation according to claim 1, which is characterized in that: in the step D, the microwave power is 800-1200w, the light wave power is 700-1000w, the preset temperature is 80-90 ℃, and after the preset temperature is reached, the leaves to be de-enzymed are placed in the leaves to be de-enzymed, and the de-enzyming time is kept for 1-3min.
4. The process for preparing blue-flavor green tea by using microwaves and light waves for fixation according to claim 1, which is characterized in that: in the step E, the water-removing leaves are quickly conveyed to a rolling machine, the temperature of the heat-preserving leaves is 60-80 ℃, the rolling time is 10-15 minutes, the rotating speed of a rolling barrel is 50-60r/min, and the rolling force is 400-600N.
5. The process for preparing blue-flavor green tea by using microwaves and light waves for fixation according to claim 1, which is characterized in that: before step F, repeating step D and step E once, and then performing step F.
6. The process for preparing blue-flavor green tea by using microwaves and light waves for fixation according to claim 1, which is characterized in that: before the step I is carried out, the tea obtained in the step H is conveyed into a fragrance extracting machine for fragrance extraction, and then impurity removal operation is carried out.
7. The process for preparing blue-flavor green tea by using microwaves and light waves for fixation according to claim 1, which is characterized in that: in the step I, when the tea is subjected to impurity removal operation, the tea is sequentially conveyed to a vibration shaking screen machine, a vibration winnowing machine, an intelligent recognition metal machine, an electrostatic impurity removal machine and a photoelectric color sorting and stem sorting machine for impurity removal.
8. The method for preparing blue-flavor green tea by deactivating enzyme with microwave and light wave as claimed in claim 1
The process is characterized in that: in the step I, when the tea leaves are packaged, in the environment of nitrogen filling and deoxidation,
and (5) placing the tea leaves into a sterilized tank body and sealing.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250846A (en) * | 2013-01-30 | 2013-08-21 | 南宁市化工研究设计院 | Jasmine black tea scenting method |
| CN104738229A (en) * | 2015-03-31 | 2015-07-01 | 安徽国康农业有限公司 | Tea dryer with centrifugal circulating airflow |
| CN106720541A (en) * | 2016-12-22 | 2017-05-31 | 贵州安顺春来茶业有限公司 | A kind of microwave of green tea, the compound de-enzyming process of light wave |
| CN108151490A (en) * | 2017-12-11 | 2018-06-12 | 周兰芝 | A kind of cyclone type tea leaf drier |
| WO2018205399A1 (en) * | 2017-05-11 | 2018-11-15 | 中国农业科学院茶叶研究所 | Method for processing green tea with delicate chestnut aromas |
| CN111869757A (en) * | 2020-08-05 | 2020-11-03 | 瑞安影宽电子科技有限公司 | Tea leaf fragrance-retaining dryer |
| CN213029655U (en) * | 2020-07-27 | 2021-04-23 | 湖北尖峰茶叶股份有限公司 | Large-scale tealeaves drying-machine that possesses two kinds of drying methods |
| CN214103031U (en) * | 2020-12-31 | 2021-09-03 | 林世仓 | Tea leaf drying machine capable of uniformly drying tea leaves |
| CN113508847A (en) * | 2021-06-30 | 2021-10-19 | 桂林拓普香料有限公司 | Process for scenting scented tea by using fresh flower sweet osmanthus essential oil |
| CN113598242A (en) * | 2021-08-13 | 2021-11-05 | 江苏听静自然文化科技发展有限公司 | Scenting fermentation method for prepared tea |
-
2023
- 2023-03-08 CN CN202310224140.6A patent/CN116268124A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103250846A (en) * | 2013-01-30 | 2013-08-21 | 南宁市化工研究设计院 | Jasmine black tea scenting method |
| CN104738229A (en) * | 2015-03-31 | 2015-07-01 | 安徽国康农业有限公司 | Tea dryer with centrifugal circulating airflow |
| CN106720541A (en) * | 2016-12-22 | 2017-05-31 | 贵州安顺春来茶业有限公司 | A kind of microwave of green tea, the compound de-enzyming process of light wave |
| WO2018205399A1 (en) * | 2017-05-11 | 2018-11-15 | 中国农业科学院茶叶研究所 | Method for processing green tea with delicate chestnut aromas |
| CN108151490A (en) * | 2017-12-11 | 2018-06-12 | 周兰芝 | A kind of cyclone type tea leaf drier |
| CN213029655U (en) * | 2020-07-27 | 2021-04-23 | 湖北尖峰茶叶股份有限公司 | Large-scale tealeaves drying-machine that possesses two kinds of drying methods |
| CN111869757A (en) * | 2020-08-05 | 2020-11-03 | 瑞安影宽电子科技有限公司 | Tea leaf fragrance-retaining dryer |
| CN214103031U (en) * | 2020-12-31 | 2021-09-03 | 林世仓 | Tea leaf drying machine capable of uniformly drying tea leaves |
| CN113508847A (en) * | 2021-06-30 | 2021-10-19 | 桂林拓普香料有限公司 | Process for scenting scented tea by using fresh flower sweet osmanthus essential oil |
| CN113598242A (en) * | 2021-08-13 | 2021-11-05 | 江苏听静自然文化科技发展有限公司 | Scenting fermentation method for prepared tea |
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