CN1647674A - Method for producing mulberry stamen tea - Google Patents
Method for producing mulberry stamen tea Download PDFInfo
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- CN1647674A CN1647674A CN 200510049226 CN200510049226A CN1647674A CN 1647674 A CN1647674 A CN 1647674A CN 200510049226 CN200510049226 CN 200510049226 CN 200510049226 A CN200510049226 A CN 200510049226A CN 1647674 A CN1647674 A CN 1647674A
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Abstract
The present invention discloses the preparation process of mulberry stamen tea. The mulberry stamen tea is prepared with tender bud as the waste from mulberry garden management as main material and through deactivating enzyme, kneading, drying and other steps, and the drying step may be completed in different temperatures so as to form different types of mulberry stamen tea. The mulberry stamen tea is dark green, scented, sweet, mellow and nutritious, and has the health effects of diuresis, lowering blood pressure, reducing blood sugar, etc.
Description
Technical field
The present invention relates to the production technical field of health herb tea, relating in particular to a kind of is raw material with mulberry tree tender leaf bud, the mulberry stamen tea that is prepared from through special process.
Background technology
" mulberry stamen tea " claims " mulberry young tea leaves " (because of mulberry tree spring bud includes pistil again, so all mulberry tea made from the mulberry bud, custom all claims mulberry stamen tea), it is a kind of medicated tea for lowering blood pressure of folklore, existing more than 1,000 year history, have the Wild Mulberry utilized tree bud to make the record of Sang Rui (bud) tea in the ancient books, until the seventies in this century, a lot of tea stores of China various places or pharmacy also have mulberry stamen tea to sell.Mulberry leaf " Bencao Tujing " meaning " angle's leaf " person, after people's food, nourishing yin and supplementing blood, wind-dispelling heat-dissipating, the ventilation of beneficial liver, antihypertensive diuretic; Compendium of Material Medica is carried: fry in shallow oil the extract clothes, can remove the beriberi oedema, sharp intestine and small intestine is processed the ripe drink of frying in shallow oil, and quenches the thirst for tea, fries in shallow oil drink, sharp the five internal organs, and the therapeutic method to keep the adverse qi flowing downward of getting round by bribery, tender leaf is fried in shallow oil the wine clothes, controls a wind cutting, cooks, and wind is perspired bitterly; " medicinal herb tea and distilled medicinal water " carries: mulberry leaf bring high blood pressure down and reduce the blood sugar effect, contain vitamin A, multiple nutrients materials such as carrotene, and diuresis is arranged, be suitable for anemopyretic cold, headache hot eyes, abscess of throat, cough with lung heat, the night sweat etc. of quenching one's thirst; According to modern pharmacological research and clinical testing: mulberry tea can analgesicly eliminate the phlegm, diuretic antihypertensive, typhoid bacillus is had the obvious suppression effect, and can suppress aureus growth; Because of mulberry stamen tea is rich in rutin, mulberry glucoside Quercetin, tri-glucose glucoside, fumaric acid, umbrella shape flower lactones, Scopoletin etc., have the microcirculqtory system of improving human body and the effect of cardiovascular system, reach and keep fit antihypertensive effect; Mulberry stamen tea nutrition is higher in addition, and wherein amino acid, vitamin, carrotene, glutathione, ribonucleic acid equal size all are higher than ordinary tea leaves, and especially the amino acid of needed by human such as lysine etc. exceed over one hundred times.Above-mentioned health-care effect in view of mulberry leaf, existing application number 94111837.1 (health-care tea made of mulberry leaves), the patent No. 98111164.5 (a kind of production technology of mulberry tea), it all is the patent application of feedstock production Cheng Sangcha with the mulberry leaves that the patent No. 02135643.2 (a kind of preparation method of the mulberry tea that keeps healthy) etc. has proposed, but is to appear in the newspapers and lead in end still that raw material is made health protection tea with the mulberry tree bud.
Mulberry stamen tea originated in the mountain area in the past, and early spring, the peasant gathered Wild Mulberry bud on the mountain (having sprouted 1 to 2 tender leaf), removed morbidity, and aging bud-leaf is all plucked outward, and manually roasting or Exposure to Sunlight form, and shape is irregular, is black, and mulberry leaf are highly seasoned, and bitter taste is arranged, and quality is very different; Simultaneously all be that individual processing is managed, make trouble, output is few, and productivity ratio is low, and benefit is very poor, causes this ancient mulberry stamen tea recent two decades to make no public appearances; Simultaneously, the thin tender and bud handle of the mulberry bud food value of leaf, vein are thick slightly, and water content is higher, the thin easy coking in place in mechanical frying process, and thick place is also damp soft, product is difficult to reach color, all good purposes of shape.
Summary of the invention
The present invention seeks at above existence not enough, by to the selection of variety of raw material, quality and the improvement of processing technology, one cover abundant raw material is proposed, the supply phase and add long in time limit, product color, shape are all good, the tea kind increases (to adapt to the difference taste of sampling tea), and is suitable for mechanization, produces the preparation method of mulberry stamen tea in enormous quantities.
Mulberry stamen tea of the present invention is achieved by the following technical programs:
Mulberry stamen tea is divided into fried green by preparation method's difference, baking green grass or young crops and jasmine tea, and wherein fried green processing may further comprise the steps technology:
(1) selecting the mulberry leaf bud of farming and sericulture series mulberry tree breed for use is raw material, before silkworm in spring is used leaf then, plucked first in 8～12 days, standard of plucking is that sparrow mouth bud and first open leaf (1 leaf) mulberry bud, the back is plucked in the management such as core, bud thinning, cut shoot in the mulberry field and is plucked in batches again, adopts back impurity elimination, thin stand, to dry the back standby;
(2) complete: raw material (1) is dropped into three pots of continuous de-enzyming machines successively, through about first pot 280-320 ℃, after throwing is fried and stewing stir-fry combined 4-5 minute, change over to about second pot 250-280 ℃, throw stir-fry after 3-5 minute, change over to about the 3rd pot 120-150 ℃, throw to fry until hand pinch food value of leaf softness, slightly viscosity, hold agglomerating, flexible slightly, the leaf look by bud green transfer to dark green, mattness, slightly delicate fragrance is promptly ended, spreading for cooling;
(3) knead: the mulberry bud (2) that will complete drops into the crank-type kneading machine, is shaped in conjunction with bar rope rolling-in after kneading 30 minutes through light-heavy-light pressurization successively;
(4) drying: will knead back bar rope (3) drying, and be divided into two green grass or young crops, three green grass or young crops and three steps of brightness pot, wherein, the two blue or green bottle stir-fry formula roasting machines that adopt roll stir-fry, and 110-130 ℃ about 20 minutes; Three blue or green 80 type roasting machines, 100-110 ℃, 30-40 minutes of adopting; The brightness pot adopts 80 type roasting machines, and 90-100 ℃, the bar rope must be through repeatedly dry and spreading for cooling moisture regain, make moisture content reduce to about 7% the fried green mulberry stamen tea;
(5) product quality inspection, packing.
The preparation method of the blue or green mulberry stamen tea of described baking is: with raw material after the same completing, describedly knead heavily rubbing of attaching most importance to when adopting pressure and protect the milli method for making than fried green; Describedly dry adopt the automatic drier oven dry, and divide gross fire and foot fire to carry out for twice, during gross fire the hot blast temperature 100-120 of dryer import department ℃, leaf-spreading thickness 1-2cm, about about 30 minutes of drying time; When fire foot, about 100 ℃ of dryer import department temperature, leaf-spreading thickness 2-3cm dried by the fire about 20 minutes, make moisture content reduce to about 7% the blue or green mulberry stamen tea of baking;
The preparation method of described jasmine tea is: adopting the blue or green mulberry stamen tea of above-mentioned fried green or baking is raw material, it is excellent wherein drying by the fire blue or green mulberry stamen tea, and choose perfume (or spice), big, white, clean Jasmine or red gorgeous fine and glossy, the rosebud that petal is just opened of piece big ripe, color and luster when having 90% to reach semi-open approximately, mulberry stamen tea and bud are mixed and stirred in 10: 1 (weight portion) ratios, stacte 10-40 hour, after sieve picks bud, cure through 70-80 ℃ low temperature again the finished product moisture content reduced to about 7%, jasmine tea.
Above-mentioned fried green, baking green grass or young crops or jasmine tea finished product are packed in the paper bag, can be made into a bag bubble mulberry stamen tea.
Beneficial effect of the present invention:
The one, the standard by to the selection of mulberry tree breed and plucking time, standard etc. has improved the quality and the supply of tea making raw material and has prolonged the supply phase, for the production of mulberry stamen tea commercialization, high quality lays the foundation.Because of different mulberry tree breeds has different germination characteristics, output and inclusion quality, farming and sericulture series mulberry tree breed has been the main breed of China present southern silkworm main producing region, has mulberry leaf output height, bud is big, sturdy, product are of fine quality, germinate spring early, stop characteristics such as bud is slow autumn, its early-maturing variety and medium variety are compared in vain with China existing main breed lotus leaf, the mulberry leaf crude protein content improves 1.84% and 20.65% respectively, soluble sugar content difference high 12.51% and 17.11%, germinate spring, opens the leaf comparison according to early 10～15 days, the phase comparison stop growing autumn according to slow more than 20 days, do sth. in advance and prolonged the supply phase of mulberry leaf buds;
The 2nd, converted products of the present invention---fried green and to dry by the fire blue or green mulberry stamen tea best in quality, nutritious, functions such as tool antihypertensive diuretic, the new varieties of health protection tea have also been increased: as can be seen from (table 1), its polyphenol content is very low, therefore 1/6 (Tea Polyphenols has bitter taste) of 1/4 and the autumn tea of not enough spring tea do not resemble the common green tea painedly, and tea flavour is also thin than common green tea; Its amino acid content height, higher 3.5 times than spring tea, higher 3.86 times than autumn tea, the amino acid kind is also many than common green tea, especially the amino acid content of needed by human is very high, so mulberry stamen tea not only has own peculiar flavour, taste in the promptly common green tea less than aquatic foods refreshing and time sweet, and human body had higher nutritive value; In addition, 1/10 of the not enough tealeaves of mulberry stamen tea caffeine content, so a little less than stimulating excited function, few side effects;
The 3rd, it is raw material that jasmine tea of the present invention preferentially adopts the blue or green tea of baking, because this tea is taked " heavily rub and protect milli " method for making when kneading, strengthened destructiveness to leaf cell, increase hole, improved the ability of enfleuraging of mulberry tea, the low temperature that passes through 70-80 ℃ cures slowly again, and the one, the fragrance of a flower that is absorbed in Sang Chazhong is fixed up; The 2nd, evaporate redundant moisture, the finished product moisture content is reduced to about 7%, this had both improved the fragrance of this jasmine tea, helped mulberry tea again and was difficult for going mouldy and the developing of tea perfume (or spice) at transporting procedures.
The 4th, the present invention adopts that mulberry field Routine Management discarded object---the mulberry leaf bud is turned waste into wealth, carry out comprehensive utilization, cost is low, raw material is sufficient, by the output (6-8%) and quality (sugar increase by 10.8% that can also improve mulberry leaf after the reasonable bud picking, protein increases by 4.1%), and alleviate mulberry tree insect---the harm (reducing about 70%) of mulberry cecidomyiia, also improved the economic benefit (general mu mulberry field is produced mulberry stamen tea per year and can be reached more than 2.5 kilograms) in mulberry field; The existing equipment mechanization production and processing of process matching maturation of the present invention, and suitable general tea processing factory has simultaneously improved production efficiency, has reduced cost, and its production time is later than Tea Processing simultaneously, does not have contradiction in season.
The specific embodiment
Embodiment 1:(fried green mulberry stamen tea)
With before the leaf 8～12 days, standard of plucking was that sparrow mouth bud or first open leaf (1 leaf) mulberry bud, plucks 100 kilograms of No. 8 mulberry leaf buds of precocious mulberry tree breed-farming and sericulture in silkworm in spring then, adopted after impurity elimination, thin stand, to dry the back standby; Thin stand (thickness does not surpass 5 centimetres) also turns for several times midway, pays system by following fried green operation in second day:
Complete: completing is the important key that forms mulberry tea quality, GPRS high temperature, in short-term, kill even, kill saturating; Three pots of continuous de-enzyming machines of concrete use, first pot of pot temperature is about 320 ℃, second and third pot is respectively about 270 ℃ and 140 ℃, concrete operations are: the fresh mulberry leaf bud drops into first pot, after throwing is fried and stewing stir-fry combined 4-5 minute, opens the second road gate (first pot is dropped into bright leaf bud again), leaf bud is thrown stir-fry after 3-5 minute at second pot, open the 3rd road gate, the leaf bud that completes enters the 3rd pot, reduces to until moisture content to go out leaf bud below the 10-15%; When the mulberry leaf bud completes, give out extremely dense green grass gas; The degree that the completes palm be held in the hand pinch food value of leaf softness, slightly viscosity, folding stalk constantly, hold agglomeratingly, flexible slightly, Ye Seyi changes into dark greenly by bud green soon, lustrous surface disappears, nasil does not have green grass gas, and delicate fragrance slightly;
Knead: after the leaf bud spreading for cooling that completes, drop into the crank-type kneading machine and kneaded 30 minutes, knead in the process whole, light-light principle of weight-later stage in mid-term that early stage is grasped in pressurization, beginning is not pressurizeed, and treats a barrel interior leaf bar shaped slightly now, when viscosity increased, pressurization gradually promoted the rolling-in of bar rope; When mulberry leaf were kneaded, leaf was cataclasm easily, and the pressurization degree can not be too big, when rubbing juice and extruding, promptly went to press and gently rubbed, and made juice can be the slivering leaf and absorbed, in order to avoid run off;
Dry: dry two green grass or young crops, three green grass or young crops and three steps of brightness pot of dividing; The two blue or green bottle stir-fry formula roasting machines that adopt roll stir-fry, the general input kneaded about 45 kilograms of leaf bud, promptly three barrels of leaf bud amounts of 45 type kneading machines divide secondary to roll about about 120 ℃ of stir-fry, start the fan of setting up on bottle stir-fry machine when rolling stir-fry and bloat steam, fried approximately 20 minutes, hear rustle in the drum, it is sticking that hand is pinched mulberry tea, can go out leaf bud when slightly can be agglomerating also can bullet loosing; The three blue or green 80 type roasting machines that adopt, the pot temperature is grasped about 105 ℃, and the throwing amount is one two leafiness bud (about 15-17.5 kilogram), fries 30-40 minute, and hand is pinched the tea bar and can not broken brokenly, has tentacle to feel; The brightness pot also adopts 80 type roasting machines, the throwing amount is that two pot of three leafiness bud is merged into one pot of brightness pot, about 95 ℃ of pot temperature, the brightness pot is the key that can the fried green mulberry stamen tea successful, because mulberry bud stalk is thick, and the mulberry bud-leaf is thin soft, and surface moisture scatters and disappears fast, and it is slow to arrive the spire superficial velocity by stalk and vein internal moisture, cause stiff, the Fa Jiao in surface during frying easily and become waste product, therefore, the brightness pot must be grasped the gradation drying, allows bar Suo Duoci spreading for cooling get damp again, it is dry once more to treat that internal moisture is diffused into behind the surface, like this, inside and outside dehydration is even, meets quality standard.
Through above operation preparation, it is neat and well spaced, blackish green to make profile altogether, and the delicate fragrance band is sweet, and is mellow tasty and refreshing, and the soup look yellowish green is bright, and flavour is still dense, slightly takes back about 16.5 kilograms of sweet, nutritious fried green mulberry stamen tea (about 6 kilograms of bright leaf buds can be made into 1 kilogram of mulberry stamen tea).
Embodiment 2:(dries by the fire blue or green mulberry stamen tea)
100 kilograms of No. 12 mulberry leaf buds of ripe mulberry tree breed in taking by weighing---farming and sericulture, the pre-treatment and the operation that completes are taked " heavily rub and protect milli " method for making (the pressurization degree is greater than fried green) but knead, to strengthen the leaf cell destructiveness with embodiment 1, increase hole, help improving the mulberry tea ability of enfleuraging; The dry automatic drier that adopts is dried, and divides gross fire and foot fire to carry out for twice: dryer import department hot blast temperature is about 105 ℃ during gross fire, spreads out leaf bud thickness 1-2cm, and drying time is about half an hour; When fire foot, about 100 ℃ of dryer import department temperature, stand leaf bud thickness 2-3cm dry by the fire and moisture content was reduced to about 7% in about 20 minutes, makes altogether and dries by the fire about 16.5 kilograms of blue or green mulberry stamen tea.
Embodiment 3:(Sang Rui jasmine tea)
Adopting the blue or green mulberry stamen tea of embodiment 2 bakings is raw material, because of it has bigger specific surface and porous, absorption fragrance of a flower ability is strong, and choose perfume (or spice), big, white, clean jasmonic bud when having 90% to reach semi-open approximately, mulberry stamen tea and Jasmine are mixed and stirred stacte 10 hours in 10: 1 (weight portion) ratios, after sieve picks jasmonic bud, slowly cure through 70-80 ℃ low temperature again, the finished product moisture content reduced to about 7%, jasmine tea.
Embodiment 4:(Sang Rui tea in bag)
With embodiment 1 fried green, embodiment 2 baking green grass or young crops or embodiment 3 jasmine teas, pack in the paper bag by every bag of 3g, make a bag bubble mulberry stamen tea.Drinking method: bag taking bubble mulberry stamen tea one bag, put into cup, brew with boiling water, it is orange bright that bubble is infused the back color and luster, and for tea-drinking usefulness, general every day one is to three guarantees.
Embodiment 5:(mulberry stamen tea composition is measured)
Constituting the tealeaves taste substance mainly is Polyphenols, amino acid, caffeine and sugar, and the inventor plants material to first three and measures.Wherein amino acid is the analysis of the 835-50 of Hitachi automatic amino acid analyzer by Zhejiang University's bombycology; Tea Polyphenols, caffeine detect with Waters 2690 liquid chromatograph band UV-detectors, processing method is that 1 gram mulberry stamen tea brews three times with boiling water 150ml, is incorporated in the 500ml volumetric flask cooling back constant volume, filtration, analyze then, and be compared as follows (table 1) with common green tea:
Table 1: the amino acid of mulberry stamen tea and common green tea, Tea Polyphenols, caffeine content are relatively
| Composition | Each composition accounts for dry % | Each amino acid accounts for total amino acid % | ||||
| Mulberry stamen tea | Spring tea | Autumn tea | Mulberry stamen tea | Spring tea | Autumn tea | |
| Theanine+threonine ★ | 0.951 | 1.14 | 0.31 | 37.3 | 60.6 | 47.0 |
| Glutamic acid | 0.206 | 0.246 | 0.123 | 8.1 | 13.1 | 18.6 |
| Aspartic acid | 0.222 | 0.152 | 0.083 | 8.7 | 8.1 | 12.6 |
| Phenylalanine ★ | 0.232 | Trace | Trace | 9.1 | / | / |
| Arginine * | 0.301 | 0.123 | 0.0254 | 11.8 | 6.5 | 3.8 |
| Valine ★ | 0.203 | Trace | Trace | 8.0 | / | / |
| Glycine | 0.0294 | Trace | Trace | 1.2 | / | / |
| Alanine | 0.0281 | Trace | Trace | 1.1 | / | / |
| Methionine ★ | 0.0327 | Trace | Trace | 1.3 | / | / |
| Isoleucine ★ | 0.119 | Trace | Trace | 4.7 | / | / |
| Leucine ★ | 0.0566 | Trace | Trace | 2.2 | / | / |
| Tyrosine | 0.0459 | Trace | Trace | 1.8 | / | / |
| Lysine ★ | 0.0506 | Trace | Trace | 2.0 | / | / |
| Histidine * | 0.0722 | Trace | Trace | 2.8 | / | / |
| Serine | Trace | 0.154 | 0.0618 | / | 8.2 | 9.4 |
| Cystine | Trace | Trace | Trace | / | / | / |
| Proline | Trace | Trace | Trace | / | / | / |
| Total amino acid content | 2.5495 | 1.8818 | 0.6598 | |||
| Caffeine | 0.254 | 2.76 | 2.94 | |||
| Tea Polyphenols | 3.28 | 14.41 | 20.12 | |||
Remarks:
1, theanine and threonine are same crests at Hitachi's 835-50 automatic amino acid analyzer, can't separate, and be atomic according to threonine content in the common green tea of data, can ignore.
2, the amino acid upper right corner must amino acid with " * " expression human body half with the necessary amino acid of " ★ " expression human body in the table.
Mulberry stamen tea comments tea teacher professor Hu Yueling of Zhejiang University to wait evaluation through China is famous: new mulberry stamen tea profile is neat and well spaced, look blackish green, and the soup look yellowish green is bright, and the delicate fragrance band is sweet, mellow tasty and refreshing, flavour is still dense, slightly takes back sweet, not only be adapted to the hyperpietic, other customers of a teahouse drink also very suitable.
Claims (4)
1, a kind of preparation method of mulberry stamen tea is characterized in that may further comprise the steps technology:
(1) selecting the mulberry bud of farming and sericulture series mulberry tree breed for use is raw material, before silkworm in spring is used leaf then, plucked first in 8～12 days, standard of plucking is that sparrow mouth bud or first open leaf (1 leaf) mulberry bud, and the back is plucked in core, bud thinning, the cut shoot management in the mulberry field and plucked in batches, adopts after impurity elimination, thin stand, to dry the back standby;
(2) complete: raw material (1) is dropped into three pots of continuous de-enzyming machines successively, through about first pot 280-320 ℃, after throwing is fried and stewing stir-fry combined 4-5 minute, change over to about second pot 250-280 ℃, throw and fry after 3-5 minute, change over to about the 3rd pot 120-150 ℃, throw to fry until delicate fragrance slightly and promptly end spreading for cooling;
(3) knead: the mulberry leaf bud (2) that will complete drops into kneading machine, is shaped in conjunction with bar rope rolling-in after kneading 30 minutes through light-heavy-light pressurization successively;
(4) drying: will knead back bar rope (3) and carry out drying, and divide two green grass or young crops, three green grass or young crops and three steps of brightness pot, wherein, the two blue or green bottle stir-fry formula roasting machines that adopt roll stir-fry, and 110-130 ℃ about 20 minutes; Three blue or green 80 type roasting machines, 100-110 ℃, 30-40 minutes of adopting; The brightness pot adopts 80 type roasting machines, and 90-100 ℃, the bar rope must reduce to about 7% moisture content through repeatedly dry and spreading for cooling moisture regain, the fried green mulberry stamen tea;
(5) quality inspection, packing.
2, according to the preparation method of the described a kind of mulberry stamen tea of claim 1, it is characterized in that raw material after completing, describedly knead employing and heavily rub and protect the milli method for making; The described dry automatic drier that adopts is dried, and divides gross fire and foot fire to carry out for twice, and dryer import department hot blast temperature is 100-120 ℃ during gross fire, and leaf-spreading thickness 1-2cm was dried about about 30 minutes; When fire foot about 100 ℃ of dryer import department temperature, leaf-spreading thickness 2-3cm dry by the fire about 20 minutes, and moisture content is reduced to about 7%, dry by the fire blue or green mulberry stamen tea.
3, according to the preparation method of the described a kind of mulberry stamen tea of claim 1, it is characterized in that fried green or dry by the fire blue or green mulberry stamen tea, preferably drying by the fire blue or green mulberry stamen tea and jasmine or rose mixes and stirs in 10: 1 (weight portion) ratios, stacte 10-40 hour, after sieve picks flower, cure with 70-80 ℃ again, moisture content reduced to about 7%, jasmine tea;
4, according to the preparation method of claim 1,2 or 3 described a kind of mulberry stamen teas, it is characterized in that fried green, baking green grass or young crops or jasmine tea product are packed in the paper bag, make tea in bag.
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| CN101147516B (en) * | 2007-11-02 | 2010-06-02 | 叶进 | Method for preparing mulberry tea |
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| CN101653183B (en) * | 2009-08-28 | 2013-08-21 | 商洛市丹农生物科技发展有限公司 | Scented tea of red-rooted salvia root |
| CN101653183A (en) * | 2009-08-28 | 2010-02-24 | 商洛市丹农生物科技发展有限公司 | Scented tea of red-rooted salvia root |
| CN101803658A (en) * | 2010-03-22 | 2010-08-18 | 耿后玉 | Mulberry bud tea |
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| CN102630770A (en) * | 2012-05-11 | 2012-08-15 | 广西罗城新科双全有机食品有限公司 | Method for processing Baotan fragrant tea |
| CN102630770B (en) * | 2012-05-11 | 2015-11-25 | 广西罗城新科双全有机食品有限公司 | A kind of processing method of precious altar scented tea |
| CN103211051A (en) * | 2013-03-29 | 2013-07-24 | 刘治国 | Mulberry extract, production method and application thereof |
| CN103416524A (en) * | 2013-08-13 | 2013-12-04 | 苏州市西山宏运材料用品厂 | Tea-frying machine |
| CN104543190A (en) * | 2014-11-28 | 2015-04-29 | 安徽恒进农业发展有限公司 | Production process of chrysanthemum-mint tea |
| CN105767242A (en) * | 2014-12-22 | 2016-07-20 | 重庆市万盛区盛泉茶厂 | Tea preparation technology |
| CN106106878A (en) * | 2016-08-23 | 2016-11-16 | 屏山县岩门秀芽茶业有限责任公司 | A kind of stir-fry black tea processing method |
| CN107080019A (en) * | 2017-05-17 | 2017-08-22 | 上海纳德生物科技有限公司 | A kind of manual processing method of aciculiform mulberry young tea and products thereof |
| CN107927266A (en) * | 2017-12-14 | 2018-04-20 | 安徽珂欣茧业有限公司 | A kind of spleen-benefiting mind-tranquilizing health care alternative tea and preparation method thereof |
| CN108402248A (en) * | 2018-05-15 | 2018-08-17 | 山西文冠果科技有限公司 | A kind of preparation method of shiny-leaved yellowhorn leaf tea |
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