JPS5685244A - Preparation of half-fermented or fermented green tea - Google Patents

Preparation of half-fermented or fermented green tea

Info

Publication number
JPS5685244A
JPS5685244A JP16243779A JP16243779A JPS5685244A JP S5685244 A JPS5685244 A JP S5685244A JP 16243779 A JP16243779 A JP 16243779A JP 16243779 A JP16243779 A JP 16243779A JP S5685244 A JPS5685244 A JP S5685244A
Authority
JP
Japan
Prior art keywords
fermented
green tea
leaves
preparation
thawing
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
Application number
JP16243779A
Other languages
Japanese (ja)
Inventor
Takashi Yamamoto
Katsumi Hirai
Hideyuki Fujita
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ITOUEN KK
Ito En Ltd
Original Assignee
ITOUEN KK
Ito En Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by ITOUEN KK, Ito En Ltd filed Critical ITOUEN KK
Priority to JP16243779A priority Critical patent/JPS5685244A/en
Publication of JPS5685244A publication Critical patent/JPS5685244A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE: To prepare half-fermented or fermented green tea, by freezing fresh leaves of green tea, raising the temperature of the leaves or thawing them, and promoting their fermentation during the thawing process.
CONSTITUTION: After fresh leaves of green tea are frozen, the temperature of the leaves is raised by heating or their thawing is carried out by natural thaw so that they are fermented. When a desired degree of fermentation is reached, an oxidase is deactivated by heating.
COPYRIGHT: (C)1981,JPO&Japio
JP16243779A 1979-12-14 1979-12-14 Preparation of half-fermented or fermented green tea Pending JPS5685244A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP16243779A JPS5685244A (en) 1979-12-14 1979-12-14 Preparation of half-fermented or fermented green tea

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP16243779A JPS5685244A (en) 1979-12-14 1979-12-14 Preparation of half-fermented or fermented green tea

Publications (1)

Publication Number Publication Date
JPS5685244A true JPS5685244A (en) 1981-07-11

Family

ID=15754589

Family Applications (1)

Application Number Title Priority Date Filing Date
JP16243779A Pending JPS5685244A (en) 1979-12-14 1979-12-14 Preparation of half-fermented or fermented green tea

Country Status (1)

Country Link
JP (1) JPS5685244A (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006246714A (en) * 2005-03-08 2006-09-21 Suntory Ltd Taste-reinforced fermented tea leaf, and thick taste oolong tea beverage utilizing the same
CN103404626A (en) * 2013-07-11 2013-11-27 中国农业科学院茶叶研究所 Processing method of bud-shaped black tea
CN104106671A (en) * 2013-04-20 2014-10-22 贵州都云毛尖茶叶有限公司 Black tea processing technology
JP6359746B1 (en) * 2017-10-30 2018-07-18 株式会社バラの学校 Black tea leaf comprising rose leaves and method for producing the black tea leaf

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
FAO AGRICULTURAL SERVICES BULLETIN 26 TEA PROCESSING=1975 *

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006246714A (en) * 2005-03-08 2006-09-21 Suntory Ltd Taste-reinforced fermented tea leaf, and thick taste oolong tea beverage utilizing the same
CN104106671A (en) * 2013-04-20 2014-10-22 贵州都云毛尖茶叶有限公司 Black tea processing technology
CN103404626A (en) * 2013-07-11 2013-11-27 中国农业科学院茶叶研究所 Processing method of bud-shaped black tea
JP6359746B1 (en) * 2017-10-30 2018-07-18 株式会社バラの学校 Black tea leaf comprising rose leaves and method for producing the black tea leaf

Similar Documents

Publication Publication Date Title
JPS5685244A (en) Preparation of half-fermented or fermented green tea
ES8305191A1 (en) Process for the preparation of a dry frozen long lasting bread dough and process for thawing frozen bread dough.
CA2159415A1 (en) Plants storable at low positive and negative temperatures; process for the treatment or fresh plants to produce the same
JPS5545353A (en) Preparation of tomato juice
JPS5639747A (en) Production of bean-jam bun containing "nozawana"
JPS575677A (en) Preparation of nourishing food
JPS5768760A (en) Production of yeast essence
JPS5545305A (en) Ginseng cracker and their preparation
JPS57174061A (en) Production of growth accelerator for domestic animals
JPS5526814A (en) Warming of cooked rice
SE8100096L (en) PROCEDURE AND DEVICE FOR MANAGEMENT OF FOOD, IN PARTICULAR BACKGROUND AND PREPARED FOOD
JPS5548385A (en) Preparation of koji from sake rice bran
JPS6455158A (en) Fried minced onion food
SU599787A1 (en) Method of preservation of kefir fermentation fungi
JPS5523953A (en) Preparation of boiled green vegetable having fresh flavor and taste
JPS56160956A (en) Treatment of crop such as soybean
IE44542L (en) Tempering animal tissue for heparin production
JPS5592649A (en) Making method of forzen fruits
JPS57206365A (en) Preparation of sea food paste
EP0168217A3 (en) Method of extracting tumor necrosis factor-like substance
FR2427064A1 (en) Food prod. based on a paste of cassava - fermented and formed into roasted rissoles
JPS6447333A (en) Method for thawing frozen bread dough
JPS5592652A (en) Method of making frozen cake
JPS5440177A (en) Continuous fermentating method
JPS5729268A (en) Preparation of seasoned egg