CN103404648A - Preparation method of apple black tea - Google Patents
Preparation method of apple black tea Download PDFInfo
- Publication number
- CN103404648A CN103404648A CN2013103937736A CN201310393773A CN103404648A CN 103404648 A CN103404648 A CN 103404648A CN 2013103937736 A CN2013103937736 A CN 2013103937736A CN 201310393773 A CN201310393773 A CN 201310393773A CN 103404648 A CN103404648 A CN 103404648A
- Authority
- CN
- China
- Prior art keywords
- tea
- apple
- leaf
- minutes
- black tea
- 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.)
- Granted
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation method of apple black tea. The method comprises a primary processing working procedure and a refining working procedure. The primary processing working procedure comprises the following steps: picking fresh leaves, withering, twisting, fermenting, putting in a red pot, and drying, wherein original apple juice is added in the twisting working procedure and the fermenting working procedure, so that twisted leaves and fermented leaves absorb oxidase and nutritional substances of apples, the oxidation speed of substances such as polyphenol and the like during the black tea fermenting process is accelerated, and the nutritional ingredients are increased, so that the processed black tea provided by the invention not only has special apple flavor, is brilliant red in juice color, but also the nutrition value of black tea is increased. The refining working procedure comprises the following steps: screening, winnowing, selecting stems, re-firing and enhancing the fragrance and dividing into piles evenly. The produced black tea not only has the appearance characteristic of common black tea, but also has the unique flavor integrating apples and black tea, is tender and straight in appearance, is uniform and neat, is black bloom in color, is fragrant in flavor, is brilliant red in juice color, has golden rings, is obvious in apple flavor, is mellow in taste and is sweet after taste, is fresh in tea residue, and is bronze.
Description
Technical field
The present invention relates to a kind of processing method and fruit odor red tea of fruit odor red tea.Particularly a kind of material that utilizes in apple promotes fermentation of black tea and process Substance Transformation, improves the production technology of black tea nutrition and quality.
Background technology
Black tea is full fermented tea, and in process, the main chemical compositions Tea Polyphenols of the bright leaf of tea carries out a series of enzymology variation under the effect of enzyme, and Tea Polyphenols is oxidized, polymerization forms huge theaflavin and the thearubigin of molecular weight.Bright leaf is through being processed into black tea, and the main component catechin of Tea Polyphenols reduces more than 80%, forms characteristic material theaflavin and the thearubigin of black tea, and the height of theaflavin and thearubigin content affects quality and the style of tealeaves.
Research shows, black tea has special-effect at aspects such as strong bone, control heart stalk, antifatigue, prevention influenza and parkinsonisms.Different from shape of product according to processing method, generally be divided into souchong, congou tea and red fannings three major types.The factors such as tea tree breed raw material, tea place ecological environment, cultivation management and process technology have determined black tea quality jointly.The black tea manufacture improves bright leaf enzyme activity by withering.Knead and fermentation utilizes enzymatic oxidation to impel polyphenolic substance to generate the materials such as theaflavin, thearubigin, cure and stop fermentation, scatter and disappear moisture and development fragrance, finally form the qualitative characteristics of red soup red autumnal leaves.
Congou tea is the distinctive black tea kind of China, and the congou tea of various places forms exclusive separately feature because the raw material variety of use is different, and the same raw material, because the difference of each parameter of manufacturing procedure also can form the black tea quality of different wool fabrics.
Apple is nutritious, contains multivitamin and acid, flavonoids, carbohydrate and pectin, vitamin A, C, E, dietary fiber,, potassium,, calcium, phosphorus; Pectin in apple can reduce cholesterol.Malic acid can stabilizing blood sugar, the prevention senile diabetes.The sugar that apple contains and lithium, bromo element are a kind of hypnotics of effective calmness.Apple contains zinc, magnesium elements, can strengthen memory therefore often eat apple, and child is also had and promotes the effect of growing.Because of some elements of apple, can get rid of lead, the mercury element be harmful to health in body, so the scholar of European Section claims that apple is anticarcinogen.In apple, contain 17 seed amino acids, wherein 7 kinds for needed by human but the amino acid that self can't synthesize again.In apple, containing biotin, is rare in other fruit, and it is mainly a kind of important coenzyme of the intermediate supersession of sugar in human body, protein and fat in the effect of human body physiological function, participates in a lot of carboxylation reactions.
The summer Qiu Xianye of take is raw material, the common bitterness of the congou tea that adopts traditional manufacturing procedure to produce is highly seasoned or be with not mature, the soup look red is secretly not bright, and fragrance is overcast, just because of this, Tea Production mainly concentrates on spring at present, summer autumn tea leaf utilization rate is not high or substantially utilize, even utilize to some extent, the black tea of production is not good enough because of quality, price is lower, and benefit is not high yet.Therefore, by technological innovation, research black tea product, meet different consumption crowds' consumption demand, necessary.
Summary of the invention
The object of the invention is to the problem existed for autumn in summer black tea quality, by technique and Thinking Innovation, the apple element is additional in tea product, nutrition and the active ingredient of take in apple are carrier, and a kind of black tea production method that integrates apple aroma, tea smell and and the black tea made are provided.
Manufacture craft of the present invention comprises:
1) first operation processed: leaf picking, wither, knead, ferment, cross red pot, oven dry; Knead operation and add apple fumet, fermentation procedure adds apple fumet;
Leaf picking: pluck the just exhibition of 1 bud 1 leaf to 1 bud 1 leaf carry out, uniform neat fresh tea passes;
Wither: in air conditioning chamber, indoor temperature is controlled between 22 ℃-25 ℃ by the thin stand of bright leaf (2cm is thick), and air humidity is controlled between 70%-75%, spreads 14-16 hour; Bright leaf dehydration get final product to water content 60% left and right, blade softness now, and the friction blade is without sound, holds agglomeratingly, looses one's grip that it is loose to be difficult for bullet, and constantly, the leaf look becomes dark greenly by bud green tender stem folding, and blade face tarnishes, without the sharp phenomenon of Jiao Bianjiao.
Knead: knead before operation is carried out and add apple fumet, cider is that red fuji apple is used the juice extractor original fruit juice of squeezing out, addition is that the weight ratio of withering leaf and original fruit juice is 1:0.06 ~ 0.1, after fully mixing, 30 minutes, thin stand, put into 40 type kneading machines and knead, tealeaves and fruit juice are fully mixed in the process of rubbing, tealeaves is shaped and promotes color, smell and taste in the process of kneading; Knead pressure method for do not pressurize 10 minutes, light press (0.05-0.09MPa) 40 minutes, weight (0.13-0.40MPa) 10 minutes, gently press (0.05-0.09MPa) 20 minutes, deblocked 5 minutes, weight is firmly unsuitable overweight, kneads to preliminary slivering and can extrude tea juice to get final product;
Fermentation: the bright leaf of kneading, add cider, cider is that red fuji apple is used the juice extractor original fruit juice of squeezing out, addition is that the weight ratio of kneading leaf and original fruit juice is 1:0.04 ~ 0.1, after fully mixing, spreads in the fermentation dish, thick 5-8 centimetre, put into automatic fermenting machine, and fermentation temperature remains on 28 ℃-30 ℃, humidity 90%-95%, air inlet in 30 minutes 1 time, inlet period 2 minutes, time 2 h, now the leaf look becomes yellowish red color, has fruital, grass smell disappearance, is the fermentation appropriateness;
Cross red pot: the tea base that will ferment, with 150 ℃ of-200 ℃ of high temperature, cure the 3-5 minute that completes, suppress rapidly the polyphenol oxidase activity, transpiring moisture;
Dry: 80 ℃-90 ℃ oven dry 90-120 minute of Famous High-quality Tea dryer, be dried to moisture content below 8%, hold tea spinosity feel, with referring to that pinching tea is powdered, obstruct sub-frangibility, there is strong tea fragrant for spending
2) refining step: screening, selection by winnowing, stalk-sorting, complex fire Titian, even heap operation.
Screening: with garden screen(ing) machine sorting, realize the thickness separation;
Selection by winnowing: with winnowing machine, monolithic is separated with bud-leaf, remove thin;
Stalk-sorting: remove old stem and stalk with stalk pickup machine;
Complex fire Titian: further remove moisture with dryer, performance tea perfume (or spice);
Even heap: carry out after assorted mixing according to each section tea ratio.
Black tea of the present invention, by following processing step, make:
1) leaf picking: pluck the just exhibition of 1 bud 1 leaf to 1 bud 1 leaf carry out, uniform neat fresh tea passes;
2) wither: spread out to 2cm thickly by bright leaf is thin in air conditioning chamber, indoor temperature is controlled between 22 ℃-25 ℃, and air humidity is controlled between 70%-75%, spreads 14-16 hour; Bright leaf dehydration get final product to water content 60% left and right, blade softness now, and the friction blade is without sound, holds agglomeratingly, looses one's grip that it is loose to be difficult for bullet, and constantly, the leaf look becomes dark greenly by bud green tender stem folding, and blade face tarnishes, without the sharp phenomenon of Jiao Bianjiao.
3) knead: knead before operation is carried out and add apple fumet, cider is that red fuji apple is used the juice extractor original fruit juice of squeezing out, addition is that the weight ratio of withering leaf and original fruit juice is 1:0. 06 ~ 0. 08, after fully mixing, 30 minutes, thin stand, put into 40 type kneading machines and knead, tealeaves and fruit juice are fully mixed in the process of rubbing, tealeaves is shaped and promotes color, smell and taste in the process of kneading; Knead pressure method for do not pressurize 10 minutes, light press (0.05-0.09MPa) 40 minutes, weight (0.13-0.40MPa) 10 minutes, gently press (0.05-0.09MPa) 20 minutes, deblocked 5 minutes, weight is firmly unsuitable overweight, kneads to preliminary slivering and can extrude tea juice to get final product;
4) fermentation: the bright leaf of kneading, add cider, cider is that red fuji apple is used the juice extractor original fruit juice of squeezing out, addition is that the weight ratio of kneading leaf and original fruit juice is 1:0.04 ~ 0.06, after fully mixing, spread in the fermentation dish, thick 5-8 centimetre, put into automatic fermenting machine, fermentation temperature remains on 28 ℃-30 ℃, humidity 90%-95%, air inlet in 30 minutes 1 time, inlet period 2 minutes, time 2 h, now the leaf look becomes yellowish red color, has fruital, grass smell disappearance, is the fermentation appropriateness;
5) cross red pot: the tea base that will ferment, with 150 ℃ of-200 ℃ of high temperature, cure the 3-5 minute that completes, suppress rapidly the polyphenol oxidase activity, transpiring moisture;
6) dry: 80 ℃-90 ℃ oven dry 90-120 minute of Famous High-quality Tea dryer, be dried to moisture content below 8%, hold tea spinosity feel, with referring to that pinching tea is powdered, obstruct sub-frangibility, there is strong tea fragrant for spending
7) refining step: screening, selection by winnowing, stalk-sorting, complex fire Titian, even heap operation.
8) the red gross tea of primary making process processing, be finished product black tea after the refining steps such as conventional screening, selection by winnowing, stalk-sorting, complex fire Titian, even heap, can sell after the assay was approved.
The invention has the advantages that: produce the bright leaf of raw material tea used and pick up from the tea place of pollution-free tea or pollution-free food (organic tea) production, apple is purchased in large supermarket, is designated at least non-harmful product; Processing is carried out in the processing factory authenticated by QS, processing technology is the conventional black manufacturing procedure, and production process safety, technical feasibility, easy and simple to handle take full advantage of enzyme material and nutritional labeling abundant in apple, further accelerate enzymatic oxidation, strengthen the nutritive value of tealeaves; Solved that autumn in summer raw material availability is low, the problem of inferior quality; The black tea of producing can brew directly to be drunk, drink after after also can brewing, adding milk, and be a kind of black tea new product that integrates apple and tea characteristic.
The specific embodiment
Embodiment 1:
1) leaf picking: pluck the just exhibition of 1 bud 1 leaf to 1 bud 1 leaf carry out, uniform neat fresh tea passes;
2) wither: in air conditioning chamber, indoor temperature is controlled between 22 ℃-25 ℃ by the thin stand of bright leaf (2cm is thick), and air humidity is controlled between 70%-75%, spreads 14-16 hour; Bright leaf dehydration get final product to water content 60% left and right, blade softness now, and the friction blade is without sound, holds agglomeratingly, looses one's grip that it is loose to be difficult for bullet, and constantly, the leaf look becomes dark greenly by bud green tender stem folding, and blade face tarnishes, without the sharp phenomenon of Jiao Bianjiao.
3) knead: knead before operation is carried out and add apple fumet, cider is that red fuji apple is used the juice extractor original fruit juice of squeezing out, addition is that the weight ratio of withering leaf and original fruit juice is 1:0. 08, after fully mixing, 30 minutes, thin stand, put into 40 type kneading machines and knead, tealeaves and fruit juice are fully mixed in the process of rubbing, tealeaves is shaped and promotes color, smell and taste in the process of kneading; Knead pressure method for do not pressurize 10 minutes, light press (0.05-0.09MPa) 40 minutes, weight (0.13-0.40MPa) 10 minutes, gently press (0.05-0.09MPa) 20 minutes, deblocked 5 minutes, weight is firmly unsuitable overweight, kneads to preliminary slivering and can extrude tea juice to get final product;
4) fermentation: the bright leaf of kneading spreads in the fermentation dish, thick 5-8 centimetre, put into automatic fermenting machine, fermentation temperature remains on 28 ℃-30 ℃, humidity 90%-95%, air inlet in 30 minutes 1 time, inlet period 2 minutes, time 2 h, now the leaf look becomes yellowish red color, have fruital, grass smell disappearance, be the fermentation appropriateness;
5) cross red pot: the tea base that will ferment, with 150 ℃ of-200 ℃ of high temperature, cure the 3-5 minute that completes, suppress rapidly the polyphenol oxidase activity, transpiring moisture;
6) dry: 80 ℃-90 ℃ oven dry 90-120 minute of Famous High-quality Tea dryer, be dried to moisture content below 8%, hold tea spinosity feel, with referring to that pinching tea is powdered, obstruct sub-frangibility, there is strong tea fragrant for spending
7) refining step: screening, selection by winnowing, stalk-sorting, complex fire Titian, even heap operation.
8) the red gross tea of primary making process processing, be finished product black tea after the refining steps such as conventional screening, selection by winnowing, stalk-sorting, complex fire Titian, even heap, can sell after the assay was approved.
Embodiment 2:
1) leaf picking: pluck the just exhibition of 1 bud 1 leaf to 1 bud 1 leaf carry out, uniform neat fresh tea passes;
2) wither: in air conditioning chamber, indoor temperature is controlled between 22 ℃-25 ℃ by the thin stand of bright leaf (2cm is thick), and air humidity is controlled between 70%-75%, spreads 14-16 hour; Bright leaf dehydration get final product to water content 60% left and right, blade softness now, and the friction blade is without sound, holds agglomeratingly, looses one's grip that it is loose to be difficult for bullet, and constantly, the leaf look becomes dark greenly by bud green tender stem folding, and blade face tarnishes, without the sharp phenomenon of Jiao Bianjiao.
3) knead: withering leaf is put into 40 type kneading machines and is kneaded, and tealeaves and fruit juice are fully mixed in the process of rubbing, and tealeaves is shaped and promotes color, smell and taste in the process of kneading; Knead pressure method for do not pressurize 10 minutes, light press (0.05-0.09MPa) 40 minutes, weight (0.13-0.40MPa) 10 minutes, gently press (0.05-0.09MPa) 20 minutes, deblocked 5 minutes, weight is firmly unsuitable overweight, kneads to preliminary slivering and can extrude tea juice to get final product;
4) fermentation: the bright leaf of kneading, add cider, cider is that red fuji apple is used the juice extractor original fruit juice of squeezing out, addition is that the weight ratio of kneading leaf and original fruit juice is after 1:0.1 fully mixes, and spreads in the fermentation dish thick 5-8 centimetre, put into automatic fermenting machine, fermentation temperature remains on 28 ℃-30 ℃, humidity 90%-95%, air inlet in 30 minutes 1 time, inlet period 2 minutes, time 2 h, now the leaf look becomes yellowish red color, have fruital, grass smell disappearance, be the fermentation appropriateness;
5) cross red pot: the tea base that will ferment, with 150 ℃ of-200 ℃ of high temperature, cure the 3-5 minute that completes, suppress rapidly the polyphenol oxidase activity, transpiring moisture;
6) dry: 80 ℃-90 ℃ oven dry 90-120 minute of Famous High-quality Tea dryer, be dried to moisture content below 8%, hold tea spinosity feel, with referring to that pinching tea is powdered, obstruct sub-frangibility, there is strong tea fragrant for spending
7) refining step: screening, selection by winnowing, stalk-sorting, complex fire Titian, even heap operation.
8) the red gross tea of primary making process processing, be finished product black tea after the refining steps such as conventional screening, selection by winnowing, stalk-sorting, complex fire Titian, even heap, can sell after the assay was approved.
Embodiment 3:
1) leaf picking: pluck the just exhibition of 1 bud 1 leaf to 1 bud 1 leaf carry out, uniform neat fresh tea passes;
2) wither: in air conditioning chamber, indoor temperature is controlled between 22 ℃-25 ℃ by the thin stand of bright leaf (2cm is thick), and air humidity is controlled between 70%-75%, spreads 14-16 hour; Bright leaf dehydration get final product to water content 60% left and right, blade softness now, and the friction blade is without sound, holds agglomeratingly, looses one's grip that it is loose to be difficult for bullet, and constantly, the leaf look becomes dark greenly by bud green tender stem folding, and blade face tarnishes, without the sharp phenomenon of Jiao Bianjiao.
3) knead: knead before operation is carried out and add apple fumet, cider is that red fuji apple is used the juice extractor original fruit juice of squeezing out, addition is that the weight ratio of withering leaf and original fruit juice is 1:0. 06, add and fully mix afterwards, thin stand is put into 40 type kneading machines and is kneaded after 30 minutes, tealeaves and fruit juice are fully mixed in the process of rubbing, tealeaves is shaped and promotes color, smell and taste in the process of kneading; Knead pressure method for do not pressurize 10 minutes, light press (0.05-0.09MPa) 40 minutes, weight (0.13-0.40MPa) 10 minutes, gently press (0.05-0.09MPa) 20 minutes, deblocked 5 minutes, weight is firmly unsuitable overweight, kneads to preliminary slivering and can extrude tea juice to get final product;
4) fermentation: the bright leaf of kneading, add cider, cider is that red fuji apple is used the juice extractor original fruit juice of squeezing out, addition is that the weight ratio of kneading leaf and original fruit juice is 1:0.4, after fully mixing, spreads in the fermentation dish, thick 5-8 centimetre, put into automatic fermenting machine, and fermentation temperature remains on 28 ℃-30 ℃, humidity 90%-95%, air inlet in 30 minutes 1 time, inlet period 2 minutes, time 2 h, now the leaf look becomes yellowish red color, has fruital, grass smell disappearance, is the fermentation appropriateness;
5) cross red pot: the tea base that will ferment, with 150 ℃ of-200 ℃ of high temperature, cure the 3-5 minute that completes, suppress rapidly the polyphenol oxidase activity, transpiring moisture;
6) dry: 80 ℃-90 ℃ oven dry 90-120 minute of Famous High-quality Tea dryer, be dried to moisture content below 8%, hold tea spinosity feel, with referring to that pinching tea is powdered, obstruct sub-frangibility, there is strong tea fragrant for spending
7) refining step: screening, selection by winnowing, stalk-sorting, complex fire Titian, even heap operation.
8) the red gross tea of primary making process processing, be finished product black tea after the refining steps such as conventional screening, selection by winnowing, stalk-sorting, complex fire Titian, even heap, can sell after the assay was approved.
Claims (5)
1. the preparation method of an apple black tea, is characterized in that, it comprises just system and refining two stages, and just operation processed is: leaf picking, wither, knead, ferment, cross red pot, dry; Refining step comprises screening, selection by winnowing, stalk-sorting, complex fire Titian, even heap operation;
1) first operation processed
Leaf picking: pluck the just exhibition of 1 bud 1 leaf to 1 bud 1 leaf carry out, uniform neat fresh tea passes;
Wither: spread out to 2cm thickly by bright leaf is thin in air conditioning chamber, indoor temperature is controlled between 22 ℃-25 ℃, and air humidity is controlled between 70%-75%, spreads 14-16 hour; Bright leaf dehydration gets final product to water content 60% left and right;
Knead: knead before operation is carried out and add apple fumet, cider is that red fuji apple is used the juice extractor original fruit juice of squeezing out, addition is the weight ratio 1:0. 06 ~ 0.1 of withering leaf and original fruit juice, after fully mixing, 30 minutes, thin stand, put into 40 type kneading machines and knead, tealeaves is shaped and promotes color, smell and taste in the process of kneading; Knead pressure process for not pressurizeing 10 minutes---0.05-0.09MPa gently press 40 minutes,---0.13-0.40MPa weight 10 minutes---0.05-0.09MPa gently pressed 20 minutes---was deblocked 5 minutes, weight is firmly unsuitable overweight, kneads to preliminary slivering and can extrude tea juice to get final product;
Fermentation: the bright leaf of kneading, add cider, cider is that red fuji apple is used the juice extractor original fruit juice of squeezing out, addition is that the weight ratio of kneading leaf and original fruit juice is 1:0.04 ~ 0.1, after fully mixing, spread in the fermentation dish thick 5 ~ 8 centimetres, put into automatic fermenting machine, fermentation temperature remains on 28 ℃-30 ℃, humidity 90%-95%, air inlet in 30 minutes 1 time, inlet period 2 minutes, time 2 h;
Cross red pot: the tea base that will ferment, with 150 ℃ of-200 ℃ of high temperature, cure the 3-5 minute that completes, suppress rapidly the polyphenol oxidase activity, transpiring moisture;
Dry: 80 ℃-90 ℃ oven dry 90-120 minute of Famous High-quality Tea dryer are dried to moisture content below 8%;
2) refining step:
Screening: with garden screen(ing) machine sorting, realize the thickness separation;
Selection by winnowing: with winnowing machine, monolithic is separated with bud-leaf, remove thin;
Stalk-sorting: prop up except old stem and stalk with stalk pickup machine;
Complex fire Titian: further remove moisture with dryer, performance tea perfume (or spice);
Even heap: carry out after assorted mixing according to each section tea ratio.
2. the preparation method of apple black tea according to claim 1, it is characterized in that: knead front interpolation apple fumet, addition is that the weight ratio of withering leaf and original fruit juice is 1:0.06 ~ 0.1.
3. the preparation method of apple black tea according to claim 1, is characterized in that, before fermentation, adds apple fumet, and addition is that the weight ratio of withering leaf and original fruit juice is 1:0.04 ~ 0.1.
4. the preparation method of apple black tea according to claim 1 is characterized in that: before kneading and before fermentation, add respectively apple fumet, it is 1:0.04 ~ 0.06 and 1:0.04 that addition is respectively weight ratio.
5. the preparation method of apple black tea according to claim 1, is characterized in that: ferment and used automatic fermenting machine, 28 ℃-30 ℃ of fermentation temperatures, humidity 90%-95%, air inlet in 30 minutes 1 time, inlet period 2 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310393773.6A CN103404648B (en) | 2013-09-03 | 2013-09-03 | Preparation method of apple black tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310393773.6A CN103404648B (en) | 2013-09-03 | 2013-09-03 | Preparation method of apple black tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103404648A true CN103404648A (en) | 2013-11-27 |
| CN103404648B CN103404648B (en) | 2014-08-27 |
Family
ID=49597738
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310393773.6A Expired - Fee Related CN103404648B (en) | 2013-09-03 | 2013-09-03 | Preparation method of apple black tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103404648B (en) |
Cited By (25)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103988929A (en) * | 2014-05-24 | 2014-08-20 | 中国农业科学院茶叶研究所 | Processing method of special red tea |
| CN104054868A (en) * | 2014-05-30 | 2014-09-24 | 贵州省凤冈县黔雨枝生态茶业有限公司 | Method for preparing red tea with hawthorn taste |
| CN104472746A (en) * | 2014-12-26 | 2015-04-01 | 广西国茗金花茶科技有限公司 | Processing method of camellia nitidissima chi health tea |
| CN104489148A (en) * | 2014-12-29 | 2015-04-08 | 广西国茗金花茶科技有限公司 | Processing method of fermented golden camellia tea |
| CN105010608A (en) * | 2015-08-20 | 2015-11-04 | 黄山市徽州区浮溪人家茶业有限公司 | Huangshan purple tea and preparation method thereof |
| CN105053333A (en) * | 2015-08-07 | 2015-11-18 | 广西南宁派腾科技有限公司 | Roxburgh rose fruit black tea and preparation method thereof |
| CN105341230A (en) * | 2015-12-05 | 2016-02-24 | 重庆和术堂生物科技有限公司 | Fruit-flavor black tea |
| CN105475547A (en) * | 2015-12-05 | 2016-04-13 | 重庆和术堂生物科技有限公司 | Preparation system of fruity black tea |
| CN105519707A (en) * | 2015-12-30 | 2016-04-27 | 保山市叁陆伍茶业有限责任公司 | Arbor tree tea production method |
| CN105594906A (en) * | 2015-12-28 | 2016-05-25 | 贵州省灵峰科技产业园有限公司 | Compound Maojian tea and preparation method thereof |
| CN105994768A (en) * | 2016-06-29 | 2016-10-12 | 黄世仁 | Processing method of mango black tea |
| CN106490224A (en) * | 2016-09-28 | 2017-03-15 | 中国农业科学院茶叶研究所 | A kind of processing method of fruity black tea |
| CN106561855A (en) * | 2016-10-31 | 2017-04-19 | 耿马鹤益茶业有限公司 | Fabrication process of Gushu Qinghong |
| CN106900946A (en) * | 2017-03-04 | 2017-06-30 | 曹丽梅 | A kind of preparation method of capsule of weeping forsythia compressed tea |
| CN106954720A (en) * | 2017-05-03 | 2017-07-18 | 贵阳学院 | Wild country melon tealeaves |
| CN107136272A (en) * | 2017-06-23 | 2017-09-08 | 贵州省凤冈县田坝魅力黔茶有限公司 | A kind of preparation method with flowers and fruits fragrance black tea |
| CN107296115A (en) * | 2017-08-15 | 2017-10-27 | 正安县吐香茶业有限责任公司 | A kind of black tea processing technology |
| CN107691699A (en) * | 2017-11-15 | 2018-02-16 | 广西顺来茶业有限公司 | A kind of black tea preparation method containing sweet osmanthus |
| CN108271886A (en) * | 2018-04-02 | 2018-07-13 | 晴隆县兴鑫茶业有限公司 | A kind of processing method of fruity black tea |
| CN108419849A (en) * | 2017-11-21 | 2018-08-21 | 曹富鲜 | A kind of preparation method of apple black tea |
| CN108522684A (en) * | 2018-05-30 | 2018-09-14 | 湖南益阳香炉山茶业股份有限公司 | A kind of Huanghua pear dark tea and preparation method thereof |
| CN109480015A (en) * | 2019-01-16 | 2019-03-19 | 王宏 | A kind of flavor tea and its application |
| CN109601671A (en) * | 2019-01-14 | 2019-04-12 | 略阳县嘉木杜仲产业有限公司 | A kind of processing method of eucommia bark leaf black tea |
| CN112167383A (en) * | 2020-10-26 | 2021-01-05 | 贵州晴隆五月茶业有限公司 | Processing method of fruity black tea |
| CN114009542A (en) * | 2021-11-18 | 2022-02-08 | 昆明生物制造研究院有限公司 | Passion fruit tea and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000157175A (en) * | 1998-11-30 | 2000-06-13 | Kikkoman Corp | Fruit juice-containing tea beverage |
| CN1792202A (en) * | 2006-01-11 | 2006-06-28 | 王乐观 | Method for pu'er tea fermented by biological enzyme |
| CN102132752A (en) * | 2011-04-27 | 2011-07-27 | 广东京明茶叶综合发展有限公司 | Preparation process for black tea and prepared black tea |
| CN102389134A (en) * | 2011-11-07 | 2012-03-28 | 钟麒 | Compound fermented beverage containing red tea fungus and preparation method thereof |
| CN102845551A (en) * | 2012-09-28 | 2013-01-02 | 普安县宏鑫茶业开发有限公司 | Production method for fruity black tea |
-
2013
- 2013-09-03 CN CN201310393773.6A patent/CN103404648B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000157175A (en) * | 1998-11-30 | 2000-06-13 | Kikkoman Corp | Fruit juice-containing tea beverage |
| CN1792202A (en) * | 2006-01-11 | 2006-06-28 | 王乐观 | Method for pu'er tea fermented by biological enzyme |
| CN102132752A (en) * | 2011-04-27 | 2011-07-27 | 广东京明茶叶综合发展有限公司 | Preparation process for black tea and prepared black tea |
| CN102389134A (en) * | 2011-11-07 | 2012-03-28 | 钟麒 | Compound fermented beverage containing red tea fungus and preparation method thereof |
| CN102845551A (en) * | 2012-09-28 | 2013-01-02 | 普安县宏鑫茶业开发有限公司 | Production method for fruity black tea |
Non-Patent Citations (1)
| Title |
|---|
| 侯临平，等: "苹果茶复合饮料的研究", 《农产品加工（学刊）》, no. 1, 31 January 2013 (2013-01-31), pages 51 - 55 * |
Cited By (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103988929A (en) * | 2014-05-24 | 2014-08-20 | 中国农业科学院茶叶研究所 | Processing method of special red tea |
| CN103988929B (en) * | 2014-05-24 | 2016-01-20 | 中国农业科学院茶叶研究所 | A kind of processing method of characteristic black tea |
| CN104054868A (en) * | 2014-05-30 | 2014-09-24 | 贵州省凤冈县黔雨枝生态茶业有限公司 | Method for preparing red tea with hawthorn taste |
| CN104472746A (en) * | 2014-12-26 | 2015-04-01 | 广西国茗金花茶科技有限公司 | Processing method of camellia nitidissima chi health tea |
| CN104489148A (en) * | 2014-12-29 | 2015-04-08 | 广西国茗金花茶科技有限公司 | Processing method of fermented golden camellia tea |
| CN105053333A (en) * | 2015-08-07 | 2015-11-18 | 广西南宁派腾科技有限公司 | Roxburgh rose fruit black tea and preparation method thereof |
| CN105010608A (en) * | 2015-08-20 | 2015-11-04 | 黄山市徽州区浮溪人家茶业有限公司 | Huangshan purple tea and preparation method thereof |
| CN105341230A (en) * | 2015-12-05 | 2016-02-24 | 重庆和术堂生物科技有限公司 | Fruit-flavor black tea |
| CN105475547A (en) * | 2015-12-05 | 2016-04-13 | 重庆和术堂生物科技有限公司 | Preparation system of fruity black tea |
| CN105594906A (en) * | 2015-12-28 | 2016-05-25 | 贵州省灵峰科技产业园有限公司 | Compound Maojian tea and preparation method thereof |
| CN105519707A (en) * | 2015-12-30 | 2016-04-27 | 保山市叁陆伍茶业有限责任公司 | Arbor tree tea production method |
| CN105994768A (en) * | 2016-06-29 | 2016-10-12 | 黄世仁 | Processing method of mango black tea |
| CN106490224A (en) * | 2016-09-28 | 2017-03-15 | 中国农业科学院茶叶研究所 | A kind of processing method of fruity black tea |
| CN106490224B (en) * | 2016-09-28 | 2021-04-06 | 中国农业科学院茶叶研究所 | Processing method of fruity black tea |
| CN106561855A (en) * | 2016-10-31 | 2017-04-19 | 耿马鹤益茶业有限公司 | Fabrication process of Gushu Qinghong |
| CN106900946A (en) * | 2017-03-04 | 2017-06-30 | 曹丽梅 | A kind of preparation method of capsule of weeping forsythia compressed tea |
| CN106954720A (en) * | 2017-05-03 | 2017-07-18 | 贵阳学院 | Wild country melon tealeaves |
| CN107136272A (en) * | 2017-06-23 | 2017-09-08 | 贵州省凤冈县田坝魅力黔茶有限公司 | A kind of preparation method with flowers and fruits fragrance black tea |
| CN107296115A (en) * | 2017-08-15 | 2017-10-27 | 正安县吐香茶业有限责任公司 | A kind of black tea processing technology |
| CN107691699A (en) * | 2017-11-15 | 2018-02-16 | 广西顺来茶业有限公司 | A kind of black tea preparation method containing sweet osmanthus |
| CN108419849A (en) * | 2017-11-21 | 2018-08-21 | 曹富鲜 | A kind of preparation method of apple black tea |
| CN108271886A (en) * | 2018-04-02 | 2018-07-13 | 晴隆县兴鑫茶业有限公司 | A kind of processing method of fruity black tea |
| CN108522684A (en) * | 2018-05-30 | 2018-09-14 | 湖南益阳香炉山茶业股份有限公司 | A kind of Huanghua pear dark tea and preparation method thereof |
| CN109601671A (en) * | 2019-01-14 | 2019-04-12 | 略阳县嘉木杜仲产业有限公司 | A kind of processing method of eucommia bark leaf black tea |
| CN109480015A (en) * | 2019-01-16 | 2019-03-19 | 王宏 | A kind of flavor tea and its application |
| CN112167383A (en) * | 2020-10-26 | 2021-01-05 | 贵州晴隆五月茶业有限公司 | Processing method of fruity black tea |
| CN114009542A (en) * | 2021-11-18 | 2022-02-08 | 昆明生物制造研究院有限公司 | Passion fruit tea and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103404648B (en) | 2014-08-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103404648B (en) | Preparation method of apple black tea | |
| CN102669314B (en) | Manufacture method of special Tieguanyin tea | |
| CN101946839B (en) | Production method of Tie Guanyin black tea | |
| CN103988945B (en) | The full fermentating formula black tea of tealeaves potato point | |
| CN104430989A (en) | Method for processing yellow tea with flower and fruit fragrances | |
| CN102919408A (en) | Making method of fragrant and mellow black tea | |
| CN102669334A (en) | Dendrobe health-care tea and manufacturing method | |
| CN103262920A (en) | Method for processing seasoning golden camellia tea leaves | |
| CN102919405A (en) | Production method for strong-flavor Tieguanyin tea | |
| CN105053363A (en) | Manufacturing method of mulberry leaf health-care tea | |
| CN105145959A (en) | Ancient tree golden flower fungus compressed tea and preparation method thereof | |
| CN105077159B (en) | Preparation method for citrus type brewed rice wine | |
| CN106615418A (en) | Method for preparing fermented stevia rebaudiana tea | |
| CN108419849A (en) | A kind of preparation method of apple black tea | |
| CN103988944A (en) | Tea/sweet potato stem tip fermented formula oolong tea | |
| CN102792987A (en) | Chili leaf bread | |
| CN107361162A (en) | A kind of processing method of black tea | |
| CN110115307A (en) | A kind of manufacturing method of natural buckwheat leafbud tea | |
| CN105166144B (en) | A kind of preparation method freezing semi-fermented tea | |
| CN102860376A (en) | Health care tea bag | |
| KR20130020124A (en) | The manufacturing method of dropwort jam | |
| CN106259663A (en) | A kind of compound dried meat of Fructus Jujubae body-building fruit and preparation method thereof | |
| CN106259658A (en) | A kind of compound dried meat of Fructus Rhodomyrti body-building fruit and preparation method thereof | |
| KR20220148439A (en) | Method of manufacturing nurungji using concentrated acer mono sap and nurungji manufactured by the method thereof | |
| CN117652581A (en) | Zijuan oolong tea and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20140827 Termination date: 20190903 |