CN117063982A - Process method for extracting fragrance from dry tea - Google Patents
Process method for extracting fragrance from dry tea Download PDFInfo
- Publication number
- CN117063982A CN117063982A CN202311224738.1A CN202311224738A CN117063982A CN 117063982 A CN117063982 A CN 117063982A CN 202311224738 A CN202311224738 A CN 202311224738A CN 117063982 A CN117063982 A CN 117063982A
- Authority
- CN
- China
- Prior art keywords
- aroma
- tea
- extracting
- fragrance
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241001122767 Theaceae Species 0.000 title claims abstract description 156
- 238000000034 method Methods 0.000 title claims abstract description 60
- 239000003205 fragrance Substances 0.000 title claims abstract description 50
- 238000001816 cooling Methods 0.000 claims abstract description 34
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 18
- 238000000605 extraction Methods 0.000 claims abstract description 15
- 230000005284 excitation Effects 0.000 claims abstract description 12
- 238000000227 grinding Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 230000003213 activating effect Effects 0.000 claims 1
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 description 9
- 238000001035 drying Methods 0.000 description 5
- 238000005485 electric heating Methods 0.000 description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 239000003610 charcoal Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005303 weighing 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/26—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/48—Thin layer-, drum- or roller-drying
- A23L3/485—Drum- or roller-drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
Abstract
The application discloses a process method for extracting fragrance from dry tea, which comprises the following steps: step 1, stir-frying dry tea slowly with slow fire, and stir-frying dry tea until the dry tea is in a frosted state; step 2, performing aroma excitation treatment on the frosted tea leaves in the step 1; step 3, putting the dried tea subjected to the fragrance excitation treatment in the step 2 into a far infrared fragrance extracting machine for extracting fragrance again; step 4, sorting the dried tea leaves subjected to the re-aroma extraction in the step 3 by adopting a color sorter; and 5, placing the dried tea selected in the step 4 into a far infrared ray sterilization machine for sterilization treatment in a step 6, and placing the dried tea subjected to sterilization in the step 5 into a cooling stand for cooling. The application greatly improves the quality of the tea after aroma extraction, ensures the tea to be cleaner, sanitary, aromatic and resistant to soaking, and enhances the aroma of the tea while maintaining the original quality of the tea by carrying out special treatment on the tea.
Description
Technical Field
The application relates to the technical field of tea aroma extraction, in particular to a process method for extracting aroma from dry tea.
Background
Tea is a traditional Chinese drink and has long history and rich cultural connotation. In the traditional tea processing process, the tea can emit unique fragrance, and brings good taste experience to people.
Tea is a healthy drink, and is influenced by the living standard and consumption concept of people, and the aroma, taste and other internal flavors of the tea are the primary conditions for consumers to select tea.
However, as tea processing advances, the aroma of tea gradually diminishes. In the tea making process, aroma is improved by baking and drying tea leaves. Tea leaves are an old and attractive drink, and aroma is one of important qualities. The aroma raising process of the dry tea ensures the final taste and aroma of the tea.
The aroma raising operation is one of key procedures for improving the aroma quality of the tea. At present, the common aroma raising technology comprises two modes of drying and stir-frying, wherein the drying mode comprises charcoal fire, pine branch, an electric heating tube, far infrared rays and the like. Among them, far infrared aroma extraction technology is most widely used.
The stir-frying mode includes stir-frying in a tea frying pan, stir-frying in a roller, and the like. In the aroma raising process, the uniform heating of the tea leaves is important to the integral quality of aroma raising of the tea leaves. However, most tea dryers use a pan drying method, and manual adjustment is required in order to avoid uneven heating of the tea leaves. This not only increases the drying time, but may also lead to a variation in the quality of the aroma extracted from the tea leaves.
The aroma raising heating measures comprise electric heating, gas heating, diesel heating and the like. The electric heating is the main heating mode, and related equipment comprises a roller type aroma raising machine, a box type aroma raising machine and a tunnel type far infrared aroma raising machine. Regarding the technical parameters of aroma extraction, the existing aroma extraction operation cannot effectively ensure the quality of the tea after aroma extraction, so how to provide a process method for extracting the aroma of the high-quality dry tea is a problem to be solved by the technicians in the field.
Disclosure of Invention
In view of the above, the application provides a process method for extracting aroma from dry tea, which greatly improves the quality of the tea after aroma extraction, ensures the tea to be cleaner, sanitary, aromatic and resistant to soaking, and enhances the aroma of the tea while maintaining the original quality of the tea by carrying out special treatment on the tea.
In order to achieve the above purpose, the present application adopts the following technical scheme:
a process method for extracting aroma from dry tea comprises the following steps:
step 1, stir-frying dry tea slowly with slow fire, and stir-frying dry tea until the dry tea is in a frosted state;
step 2, performing aroma excitation treatment on the frosted tea leaves in the step 1;
step 3, putting the dried tea subjected to the fragrance excitation treatment in the step 2 into a far infrared fragrance extracting machine for extracting fragrance again;
step 4, sorting the dried tea leaves subjected to the re-aroma extraction in the step 3 by adopting a color sorter;
step 5, placing the dry tea selected in the step 4 into a far infrared ray sterilization machine for sterilization treatment;
and 6, placing the dried tea leaves subjected to sterilization in the step 5 in a cooling stand for cooling.
Preferably, in the above-mentioned process method for extracting aroma from dry tea, in the first step, the dry tea is slowly fried by adopting a roller aroma extracting machine for a plurality of times with mild fire.
Preferably, in the above process method for extracting aroma from dry tea, in step 1, the dry tea is gradually warmed up for 4 times and is slowly fried with warm fire.
Preferably, in the above process method for extracting aroma from dry tea, the specific steps of gradually heating and slowly parching with slow fire are as follows:
step 1-1, placing dry tea in a roller aroma extracting machine, setting the temperature to 60 ℃, extracting aroma for 1 hour, and cooling for 30 minutes;
step 1-2, placing the dried tea cooled in the step 1-1 into a roller aroma extracting machine, setting the temperature to 70 ℃, extracting the aroma for 2 hours, taking out and spreading for cooling for 30 minutes;
step 1-3, placing the dried tea cooled in the step 1-2 in a roller aroma extracting machine, setting the temperature to 80 ℃, extracting the aroma for 2 hours, taking out and spreading for cooling for 30 minutes;
step 1-4, placing the dried tea cooled in the step 1-3 in a roller aroma extracting machine, setting the temperature to 90 ℃, extracting the aroma for 2 hours, taking out and spreading for cooling for 30 minutes;
and 1-5, placing the dried tea cooled in the step 1-4 in a roller aroma extracting machine, setting the temperature to 100 ℃, extracting aroma for 4 hours, grinding the dried tea to frost, taking out and cooling for 1 hour.
Preferably, in the above process method for extracting aroma from dry tea, in the step 2, the specific treatment procedure for exciting aroma is as follows:
placing the dried tea processed in the step 1 into a roller aroma extracting machine, wherein the temperature is set to 120 ℃ and aroma is extracted for 10 minutes; then raising the temperature to 130 ℃ and extracting the fragrance for 10 minutes; then raising the temperature to 140 ℃ and extracting the fragrance for 10 minutes; then the temperature is increased to 150 ℃ and the fragrance is extracted for 10 minutes; then the temperature is increased to 160 ℃ and the fragrance is improved for 10 minutes; then the temperature is increased to 170 ℃ to improve the fragrance for 10 minutes, finally the fragrance is taken out and spread for 2 hours.
Preferably, in the above process method for extracting aroma from dry tea, the method further comprises step 7, wherein in step 7, the dry tea cooled by the cooling table is weighed and packaged by adopting a packaging machine.
Compared with the prior art, the application discloses a process method for extracting the fragrance of the dry tea, which is based on influencing factors in the process of extracting the fragrance of the dry tea and chemical changes possibly occurring in the process of extracting the fragrance of the tea, so as to optimize the process of extracting the fragrance of the dry tea, improve the fragrance quality of the tea and reduce adverse components in the tea, thereby achieving the aim of improving the quality and taste of the tea.
In addition, the quality guarantee period of the tea can be prolonged by the dry tea aroma improving process method. The dry tea aroma extraction process can effectively destroy the growth of microorganisms in tea leaves, slow down the oxidation speed of the tea leaves, and prolong the shelf life of the tea leaves; the tea brewing experience can be improved, and the dry tea aroma raising process can enable the tea to be stronger in aroma and more mellow in taste when the tea is brewed, so that the tea brewing experience is improved.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings that are required to be used in the embodiments or the description of the prior art will be briefly described below, and it is obvious that the drawings in the following description are only embodiments of the present application, and that other drawings can be obtained according to the provided drawings without inventive effort for a person skilled in the art.
FIG. 1 is a flow chart of the technical scheme of the application.
Detailed Description
The following description of the embodiments of the present application will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present application, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the application without making any inventive effort, are intended to be within the scope of the application.
Example 1
The embodiment of the application discloses a process method for extracting fragrance from dry tea, which comprises the following steps:
step 1, stir-frying dry tea slowly with slow fire, and stir-frying dry tea until the dry tea is in a frosted state;
step 2, performing aroma excitation treatment on the frosted tea leaves in the step 1;
step 3, putting the dried tea subjected to the fragrance excitation treatment in the step 2 into a far infrared fragrance extracting machine for extracting fragrance again;
step 4, sorting the dried tea leaves subjected to the re-aroma extraction in the step 3 by adopting a color sorter;
step 5, placing the dry tea selected in the step 4 into a far infrared ray sterilization machine for sterilization treatment;
and 6, placing the dried tea leaves subjected to sterilization in the step 5 in a cooling stand for cooling.
Example 2
The embodiment of the application discloses a process method for extracting fragrance from dry tea, which comprises the following steps:
step 1, stir-frying dry tea slowly with slow fire, and stir-frying dry tea until the dry tea is in a frosted state;
step 2, performing aroma excitation treatment on the frosted tea leaves in the step 1;
step 3, putting the dried tea subjected to the fragrance excitation treatment in the step 2 into a far infrared fragrance extracting machine for extracting fragrance again;
step 4, sorting the dried tea leaves subjected to the re-aroma extraction in the step 3 by adopting a color sorter;
step 5, placing the dry tea selected in the step 4 into a far infrared ray sterilization machine for sterilization treatment;
and 6, placing the dried tea leaves subjected to sterilization in the step 5 in a cooling stand for cooling.
In the first step, the dry tea is slowly fried by adopting a roller aroma raising machine for a plurality of times with warm fire, and in the step 1, the dry tea is slowly fried by adopting the warm fire for 4 times with gradual temperature rise.
Preferably, in the above process method for extracting aroma from dry tea, the specific steps of gradually heating and slowly parching with slow fire are as follows:
step 1-1, placing dry tea in a roller aroma extracting machine, setting the temperature to 60 ℃, extracting aroma for 1 hour, and cooling for 30 minutes;
step 1-2, placing the dried tea cooled in the step 1-1 into a roller aroma extracting machine, setting the temperature to 70 ℃, extracting the aroma for 2 hours, taking out and spreading for cooling for 30 minutes;
step 1-3, placing the dried tea cooled in the step 1-2 in a roller aroma extracting machine, setting the temperature to 80 ℃, extracting the aroma for 2 hours, taking out and spreading for cooling for 30 minutes;
step 1-4, placing the dried tea cooled in the step 1-3 in a roller aroma extracting machine, setting the temperature to 90 ℃, extracting the aroma for 2 hours, taking out and spreading for cooling for 30 minutes;
and 1-5, placing the dried tea cooled in the step 1-4 in a roller aroma extracting machine, setting the temperature to 100 ℃, extracting aroma for 4 hours, grinding the dried tea to frost, taking out and cooling for 1 hour.
Example 3
The embodiment of the application discloses a process method for extracting fragrance from dry tea, which comprises the following steps:
step 1, stir-frying dry tea slowly with slow fire, and stir-frying dry tea until the dry tea is in a frosted state;
step 2, performing aroma excitation treatment on the frosted tea leaves in the step 1;
step 3, putting the dried tea subjected to the fragrance excitation treatment in the step 2 into a far infrared fragrance extracting machine for extracting fragrance again;
step 4, sorting the dried tea leaves subjected to the re-aroma extraction in the step 3 by adopting a color sorter;
step 5, placing the dry tea selected in the step 4 into a far infrared ray sterilization machine for sterilization treatment;
and 6, placing the dried tea leaves subjected to sterilization in the step 5 in a cooling stand for cooling.
In the first step, the dry tea is slowly fried by adopting a roller aroma raising machine for a plurality of times with warm fire, and in the step 1, the dry tea is slowly fried by adopting the warm fire for 4 times with gradual temperature rise.
Preferably, in the above process method for extracting aroma from dry tea, the specific steps of gradually heating and slowly parching with slow fire are as follows:
step 1-1, placing dry tea in a roller aroma extracting machine, setting the temperature to 60 ℃, extracting aroma for 1 hour, and cooling for 30 minutes;
step 1-2, placing the dried tea cooled in the step 1-1 into a roller aroma extracting machine, setting the temperature to 70 ℃, extracting the aroma for 2 hours, taking out and spreading for cooling for 30 minutes;
step 1-3, placing the dried tea cooled in the step 1-2 in a roller aroma extracting machine, setting the temperature to 80 ℃, extracting the aroma for 2 hours, taking out and spreading for cooling for 30 minutes;
step 1-4, placing the dried tea cooled in the step 1-3 in a roller aroma extracting machine, setting the temperature to 90 ℃, extracting the aroma for 2 hours, taking out and spreading for cooling for 30 minutes;
and 1-5, placing the dried tea cooled in the step 1-4 in a roller aroma extracting machine, setting the temperature to 100 ℃, extracting aroma for 4 hours, grinding the dried tea to frost, taking out and cooling for 1 hour.
In step 2, the specific treatment procedure for exciting the fragrance is as follows:
placing the dried tea processed in the step 1 into a roller aroma extracting machine, wherein the temperature is set to 120 ℃ and aroma is extracted for 10 minutes; then raising the temperature to 130 ℃ and extracting the fragrance for 10 minutes; then raising the temperature to 140 ℃ and extracting the fragrance for 10 minutes; then the temperature is increased to 150 ℃ and the fragrance is extracted for 10 minutes; then the temperature is increased to 160 ℃ and the fragrance is improved for 10 minutes; then the temperature is increased to 170 ℃ to improve the fragrance for 10 minutes, finally the fragrance is taken out and spread for 2 hours.
And 7, weighing and packaging the dry tea cooled by the cooling table by adopting a packaging machine in the step 7.
In the present specification, each embodiment is described in a progressive manner, and each embodiment is mainly described in a different point from other embodiments, and identical and similar parts between the embodiments are all enough to refer to each other. For the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple, and the relevant points refer to the description of the method section.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present application. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the application. Thus, the present application is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (6)
1. The process method for extracting the fragrance of the dry tea is characterized by comprising the following steps of:
step 1, stir-frying dry tea slowly with slow fire, and stir-frying dry tea until the dry tea is in a frosted state;
step 2, performing aroma excitation treatment on the frosted tea leaves in the step 1;
step 3, putting the dried tea subjected to the fragrance excitation treatment in the step 2 into a far infrared fragrance extracting machine for extracting fragrance again;
step 4, sorting the dried tea leaves subjected to the re-aroma extraction in the step 3 by adopting a color sorter;
step 5, placing the dry tea selected in the step 4 into a far infrared ray sterilization machine for sterilization treatment;
and 6, placing the dried tea leaves subjected to sterilization in the step 5 in a cooling stand for cooling.
2. The process for extracting aroma from dry tea according to claim 1, wherein in the first step, the dry tea is slowly fried by adopting a roller aroma extracting machine for a plurality of times with mild fire.
3. The process for extracting aroma from dry tea according to claim 2, wherein in step 1, the dry tea is gradually warmed up for 4 times and then slowly fried with warm fire.
4. A process for extracting aroma from dry tea according to claim 3, which is characterized by comprising the following specific steps of:
step 1-1, placing dry tea in a roller aroma extracting machine, setting the temperature to 60 ℃, extracting aroma for 1 hour, and cooling for 30 minutes;
step 1-2, placing the dried tea cooled in the step 1-1 into a roller aroma extracting machine, setting the temperature to 70 ℃, extracting the aroma for 2 hours, taking out and spreading for cooling for 30 minutes;
step 1-3, placing the dried tea cooled in the step 1-2 in a roller aroma extracting machine, setting the temperature to 80 ℃, extracting the aroma for 2 hours, taking out and spreading for cooling for 30 minutes;
step 1-4, placing the dried tea cooled in the step 1-3 in a roller aroma extracting machine, setting the temperature to 90 ℃, extracting the aroma for 2 hours, taking out and spreading for cooling for 30 minutes;
and 1-5, placing the dried tea cooled in the step 1-4 in a roller aroma extracting machine, setting the temperature to 100 ℃, extracting aroma for 4 hours, grinding the dried tea to frost, taking out and cooling for 1 hour.
5. A process for extracting aroma from dry tea according to claim 1, wherein in step 2, the specific treatment procedure for activating aroma is as follows:
placing the dried tea processed in the step 1 into a roller aroma extracting machine, wherein the temperature is set to 120 ℃ and aroma is extracted for 10 minutes; then raising the temperature to 130 ℃ and extracting the fragrance for 10 minutes; then raising the temperature to 140 ℃ and extracting the fragrance for 10 minutes; then the temperature is increased to 150 ℃ and the fragrance is extracted for 10 minutes; then the temperature is increased to 160 ℃ and the fragrance is improved for 10 minutes; then the temperature is increased to 170 ℃ to improve the fragrance for 10 minutes, finally the fragrance is taken out and spread for 2 hours.
6. A process for the aroma extraction of dry tea according to claim 2 further comprising step 7 wherein in step 7 the dry tea cooled by the stand is weighed and packaged using a packaging machine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311224738.1A CN117063982A (en) | 2023-09-21 | 2023-09-21 | Process method for extracting fragrance from dry tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311224738.1A CN117063982A (en) | 2023-09-21 | 2023-09-21 | Process method for extracting fragrance from dry tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117063982A true CN117063982A (en) | 2023-11-17 |
Family
ID=88713572
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311224738.1A Pending CN117063982A (en) | 2023-09-21 | 2023-09-21 | Process method for extracting fragrance from dry tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117063982A (en) |
-
2023
- 2023-09-21 CN CN202311224738.1A patent/CN117063982A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100998357B (en) | Method for production of organic green-tea | |
| KR101204991B1 (en) | tea manufacture | |
| CN103262919A (en) | Processing method for improving quality of Tianjian raw dark green tea | |
| CN107307728B (en) | Control method of cooking appliance | |
| CN106490225A (en) | A kind of preparation method of Xinhui citrus reticulata skin Pu'er tea | |
| CN104054852B (en) | A kind of Anxi Tieguanyin Tea alternating temperature baking method | |
| CN105767275A (en) | Making process of curly white leaf tea | |
| JP5198679B1 (en) | Semi-fermented tea and method for producing the same | |
| CN106343052A (en) | Green tea enzyme deactivation process | |
| CN107372902A (en) | A kind of processing method of high-perfume type summer green tea | |
| CN103843920A (en) | Preparation method for green tea | |
| CN105028743A (en) | Flowery flavor type Tibetan tea processing method | |
| CN106465769A (en) | A kind of processing technology of black tea | |
| CN105211351A (en) | A kind of far infrared baking method improving roasted green tea quality and products thereof | |
| CN104886289A (en) | Green tea processing method | |
| CN117063982A (en) | Process method for extracting fragrance from dry tea | |
| CN103891928A (en) | Mechanical preparation method for green tea | |
| CN109566784A (en) | The production method of pure lichee wood tea curing | |
| CN103404629A (en) | Processing method for curved black tea | |
| CN103931805B (en) | The positive live charcoal roasting method of tealeaves | |
| CN106035774A (en) | Tea processing method | |
| RU2294650C2 (en) | Method for production of dried alpha-rice by means of vacuum drying | |
| TW201427601A (en) | Manufacturing method of aromatic coffee | |
| KR102284919B1 (en) | Preparation method for fermentation ripening mugwort tea | |
| CN111657376A (en) | Citrus Pu' er tea and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |