CN107410540B - A kind of Guangdong large leaf yellow tea processing technology - Google Patents
A kind of Guangdong large leaf yellow tea processing technology Download PDFInfo
- Publication number
- CN107410540B CN107410540B CN201710452201.9A CN201710452201A CN107410540B CN 107410540 B CN107410540 B CN 107410540B CN 201710452201 A CN201710452201 A CN 201710452201A CN 107410540 B CN107410540 B CN 107410540B
- Authority
- CN
- China
- Prior art keywords
- tea
- tealeaves
- leaf
- yellow
- green
- 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.)
- Active
Links
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
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/12—Rolling or shredding tea leaves
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention belongs to tea processing field, and in particular to a kind of Guangdong large leaf yellow tea processing technology, including leaf picking and wither, finish, spreading for cooling, rubbing, it is bored it is yellow, just dry, spreading for cooling and drying technology process.Compared with the processing technology of traditional Guangdong large leaf yellow tea, the present invention is in tea green-keeping, bored Huang etc. is improved, the water-removing mode of low temperature-high temperature-low temperature is used in tea green-keeping, the activity of the most of enzyme in tealeaves can either be destroyed, the green grass gas in tealeaves is eliminated, good tea perfume is generated, and enables to retain in tealeaves a small amount of enzyme and carries out fermentation in bored yellow operation.The tealeaves shape bar rope that the technology of the present invention processes is compacted, and weight is real, and color and luster is yellowish green, endoplasm aroma of pure, and soup look is deep yellow bright, and the dense alcohol of flavour time is sweet, and tea residue is light yellow, and leaf bud is complete.With unique color, smell, taste, shape, the added value of tealeaves is improved, keeps and passed on the history tea great fame of Guangdong large leaf yellow tea.
Description
Technical field
The invention belongs to tea processing field, and in particular to a kind of Guangdong large leaf yellow tea processing technology.
Background technology
Cantonese's love is had tea, and tea has also been produced in Guangdong, once had " Yue Hai that drinks tea fails to forget " verse, and illustrated Guangdong tea not only Guangdong
People likes, and also lefts a lingering fragrance in one's mouth for nonnative, with deep impression.Great Ye blueness tea is Guangdong specialty, and major production areas is located at Shaoguan, starts
The counties and cities such as celebrating, Zhanjiang, belong to one of Representative Cultivars of Huang great Cha.
Guangdong great Ye blueness be by the native country gardens Luo Keng tea, even Nan great Ye, clear osmanthus great Ye and Hainan daye tea tree kind process and
At.The processing technology of traditional Guangdong great Ye blueness is identical as Yunnan solar dried green tea, and primary making process, which is divided into, to wither, finishes, rubbing, is bored
Yellow, dry five processes.Tealeaves shape bar rope is stout and strong after processing, tight knot, weight are real, it is old it is tender uniformly, leaf is complete, aobvious milli, color and luster
The aobvious Huang of blueness profit, aroma of pure, the dense alcohol of flavour time is sweet, and soup look is orange bright, and tea residue is yellowish.
It is influenced in recent years by tea market guiding, the plantation of the large leaf tea tree breed of the conventionally manufactured yellow tea in Guangdong Province
Area greatly reduces, and has the tea-enterprise that yellow tea is processed extremely rare, the processing technology of yellow tea is not passed on well, is added
Pertinent literature it is less, currently, often there is fermentation not in the tealeaves processed according to the manufacturing procedure of limited information
Uniformly, yeast-bitten, the problems such as flavour is bitter, it is difficult to process the Guangdong large leaf yellow tea of high-quality.In order to pass on and develop
Local tea restores the market of Guangdong large leaf yellow tea, increases economic efficiency, need the Guangdong large leaf yellow tea to recording at present
Processing technology optimizes.
Invention content
The present invention be directed to above-mentioned traditional Guangdong large leaf yellow tea processing technology there are the problem of, it is big to provide a kind of Guangdong
Leaf kind yellow tea processing technology, the dense alcohol of tealeaves flavour processed time is sweet, and soup look is orange bright.
To achieve the above object, the technical solution used in the present invention is as follows：
A kind of processing technology of Guangdong large leaf yellow tea, includes the following steps：
S1. it leaf picking and withers：The two leaves and a bud newly unfolded or a bud three are picked from the large leaf kind tea tree of Guangdong
Four leaf fresh leafs, and the fresh dark brownish green thin booth of picking is withered on clean bamboo curtain splint, during which not turn over leaf；
S2. it finishes：Using the water-removing mode of low temperature-high temperature-low temperature；
S3. spreading for cooling：Carry out spreading for cooling is shaken loose after dark brownish green taking-up after S2 is finished rapidly, during which carries out stirring 1 every 30min
It is secondary；
S4. it rubs：To be rubbed in dark brownish green input rolling machine after S3 spreadings for cooling, rub using it is light-in-it is light by the way of into
Row；
S5. bored Huang：Heap is also known as macerated, S4 is first rubbed into rear tealeaves is positioned over and be heated in 60~80 DEG C of tea-leaf withering machine,
Short time heats 5~10min, and the tealeaves after heating is contained in bamboo basket or fermentation basket and carries out bored Huang；
S6. it just dries：Tealeaves after deblocking is put into and is heated to 100~110 DEG C in 6CH chain-plate type automatic driers and dries
It is roasting, until water content of tea is taken out when being 20%~30%；
S7. it spreads：Tealeaves after S6 is just dried carries out spreading moisture regain；
S8. it dries：Tealeaves after S7 is got damp again is put into 6CH chain-plate type automatic driers, is heated to 90~95 DEG C, dehydration
Drying is got product to water content of tea no more than 6%.
Further, wither 4~10h of duration described in step S1, until dark brownish green water content is 60%~70%.
Further, fixing temperature is risen to 150~180 DEG C in step S2, then by dark brownish green input green-keeping machine in S1,
Finish 2~4min, then heats to 180~200 DEG C, and finish 3~5min, after be cooled to 150~180 DEG C again, continue water-removing 3
~5min.
Further, it is 3~5cm that thickness is spread in step S3, and the spreading for cooling time is 1~2h；If tea spreading-and-cooling is too thick, hold
It easily causes stuffy and rotten, influences tea leaf quality.
Further, rubbed described in step S4 mode be without pressure sky rub the light kneadding of 5~10min-deblockings -5~
Middle 5~10min of the kneadding-deblockings-of 10min-rub 5~10min-deblockings without pressure sky.
Further, it is 40~50cm that tealeaves, which stacks thickness, when bored yellow in step S5, bored Huang 4~8h of the time.
Further, 2~4cm of thickness is spread when spreading moisture regain in step S7, spreads 20~40min of time.
Compared with traditional Guangdong large leaf yellow tea processing technology, the invention has the advantages that：
1, the fresh leaf newly picked in the present invention program is withered processing through 4~10h, and partial moisture is distributed by withering, and is increased
The activity of enzyme makes to generate a series of variation inside tealeaves, and can distribute part green grass gas, reduces bitter taste, is that tealeaves is grown
Taste is mellow.
2, in the present invention program, the water-removing mode of low temperature-high temperature-low temperature is used in tea green-keeping, can either be destroyed
The activity of most of enzyme in tealeaves eliminates the green grass gas in tealeaves, generates good tea perfume, and can ensure in tealeaves
Enzyme is not corrupted such that retaining a small amount of enzyme in tealeaves carries out fermentation in bored yellow operation all.
3, in the present invention program, tealeaves is bored yellow preceding to tealeaves progress short time heating, then bored Huang, can make interior in tealeaves
Oxidation is preferably carried out containing substance, so that tealeaves is changed into yellow green, millet paste is orange bright, reduces tealeaves bitter taste.
4, the present invention program is improved the techniques such as tea green-keeping, bored Huang in manufacturing procedure, outside the tealeaves processed
Shape bar rope is compacted, and weight is real, and color and luster is yellowish green, endoplasm aroma of pure, and soup look is deep yellow bright, and the dense alcohol of flavour time is sweet, and tea residue is light yellow, leaf
Bud is complete, forms the strong fragrance of Guangdong large leaf yellow tea and mellow time sweet individual style of flavour.
Specific implementation mode
Be explained further the present invention below in conjunction with embodiment, but embodiment the present invention is not done it is any type of
It limits.
Embodiment 1
A kind of processing technology of Guangdong large leaf yellow tea, includes the following steps：
S1. it leaf picking and withers：The tea tree that the two leaves and a bud newly unfolded is picked from the large leaf kind tea tree of Guangdong is fresh
Leaf, and by the fresh dark brownish green thin booth of picking on clean bamboo curtain splint, during which withering time 5h not turn over leaf, wither to dark brownish green
Water content is 70%；
S2. it finishes：The temperature of green-keeping machine is first risen to 180 DEG C, then by the dark brownish green input green-keeping machine in S1, is finished
3min, the rear temperature for increasing green-keeping machine is to 200 DEG C, and finish 4min, after reduce green-keeping machine temperature again to 180 DEG C, continue to finish
5min；
S3. spreading for cooling：Carry out spreading for cooling is shaken loose after dark brownish green taking-up after S2 is finished rapidly, it is 3cm, spreading for cooling time to spread thickness
For 1h, during which every 30min stir 1 time；
S4. it rubs：To be rubbed in dark brownish green input rolling machine after S3 spreadings for cooling, rub using using it is light-in-it is light
Mode carries out, and no pressure sky rubs the light kneadding 10min-middle kneadding 5min-deblocking-of 5min-deblocking-and rubs 5min-solution without pressure sky
Block；
S5. bored Huang：Heap is also known as macerated, S4 is first rubbed into rear tealeaves is positioned over and be heated in 60 DEG C of tea-leaf withering machine, in short-term
Between heat 10min, the tealeaves after heating is contained in bamboo basket or fermentation basket and carries out bored Huang, stacking thickness be 50cm, it is bored Huang the time
4h；
S6. it just dries：Tealeaves after deblocking is put into and is heated to 100 DEG C in 6CH chain-plate type automatic driers and toasts, until
Water content of tea is taken out when being 25%；
S7. it spreads：Tealeaves after S6 is just dried carries out spreading moisture regain, spreads thickness 3cm, spreads time 40min；
S8. it dries：The S7 tealeaves spread after moisture regain is put into 6CH chain-plate type automatic driers, is heated to 95 DEG C, is taken off
Water is dried to water content of tea and is got product no more than 6%.
Embodiment 2
A kind of processing technology of Guangdong large leaf yellow tea, includes the following steps：
S1. it leaf picking and withers：The tea tree for three or four leaf of a bud newly unfolded is picked from the large leaf kind tea tree of Guangdong
Fresh leaf, and by the fresh dark brownish green thin booth of picking on clean bamboo curtain splint, during which withering time 8h not turn over leaf, wither to tea
Green water content is 65%；
S2. it finishes：The temperature of green-keeping machine is first risen to 150 DEG C, then by the dark brownish green input green-keeping machine in S1, is finished
5min, the rear temperature for increasing green-keeping machine is to 180 DEG C, and finish 5min, after reduce green-keeping machine temperature again to 150 DEG C, continue to finish
5min；
S3. spreading for cooling：Carry out spreading for cooling is shaken loose after dark brownish green taking-up after S2 is finished rapidly, it is 3cm, spreading for cooling time to spread thickness
For 1.5h, during which every 30min stir 1 time；
S4. it rubs：To be rubbed in dark brownish green input rolling machine after S3 spreadings for cooling, rub using using it is light-in-it is light
Mode carries out, and no pressure sky rubs the light kneadding 5min-middle kneadding 5min-deblocking-of 10min-deblocking-and rubs 10min-solution without pressure sky
Block；
S5. bored Huang：Heap is also known as macerated, S4 is first rubbed into rear tealeaves is positioned over and be heated in 70 DEG C of tea-leaf withering machine, in short-term
Between heat 8min, the tealeaves after heating is contained in bamboo basket or fermentation basket and carries out bored Huang, stacking thickness be 45cm, it is bored Huang the time
6h；
S6. it just dries：Tealeaves after deblocking is put into and is heated to 105 DEG C in 6CH chain-plate type automatic driers and toasts, until
Water content of tea is taken out when being 25%；
S7. it spreads：Tealeaves after S6 is just dried carries out spreading moisture regain, spreads thickness 4cm, spreads time 30min；
S8. it dries：The S7 tealeaves spread after moisture regain is put into 6CH chain-plate type automatic driers, is heated to 93 DEG C, is taken off
Water is dried to water content of tea and is got product no more than 6%.
Embodiment 3
A kind of processing technology of Guangdong large leaf yellow tea, includes the following steps：
S1. it leaf picking and withers：The tea tree for three or four leaf of a bud newly unfolded is picked from the large leaf kind tea tree of Guangdong
Fresh leaf, and by the fresh dark brownish green thin booth of picking on clean bamboo curtain splint, during which withering time 10h not turn over leaf, wither to tea
Green water content is 60%；
S2. it finishes：The temperature of green-keeping machine is first risen to 160 DEG C, then by the dark brownish green input green-keeping machine in S1, is finished
4min, the rear temperature for increasing green-keeping machine is to 190 DEG C, and finish 4min, after reduce green-keeping machine temperature again to 160 DEG C, continue to finish
5min；
S3. spreading for cooling：Carry out spreading for cooling is shaken loose after dark brownish green taking-up after S2 is finished rapidly, it is 5cm, spreading for cooling time to spread thickness
For 1h, during which every 30min stir 1 time；
S4. it rubs：To be rubbed in dark brownish green input rolling machine after S3 spreadings for cooling, rub using it is light-in-it is light by the way of into
Row, no pressure sky rub the light kneadding 10min-middle kneadding 10min-deblocking-of 10min-deblocking-and rub 10min-deblocking without pressure sky；
S5. bored Huang：It S4 is first rubbed into rear tealeaves is positioned over and be heated in 80 DEG C of tea-leaf withering machine, short time heating
Tealeaves after heating is contained in bamboo basket or fermentation basket and carries out bored Huang by 5min, and stacking thickness is 40cm, bored Huang time 8h；
S6. it just dries：Tealeaves after deblocking is put into and is heated to 110 DEG C in 6CH chain-plate type automatic driers and toasts, until
Water content of tea is taken out when being 20%；
S7. it spreads：Tealeaves after S6 is just dried carries out spreading moisture regain, spreads thickness 2cm, spreads time 40min；
S8. it dries：The S7 tealeaves spread after moisture regain is put into 6CH chain-plate type automatic driers, is heated to 90 DEG C, is taken off
Water is dried to water content of tea and is got product no more than 6%.
Comparative example 1
Picking Guangdong large leaf tea tree breed is raw material, using traditional Guangdong large leaf yellow tea processing technology, with implementation
Example 1~3 difference lies in：When S2 finishes, with traditional water-removing mode, green-keeping machine need not first heat up the tealeaves in S1 directly
It launches in green-keeping machine, is gradually heating to 240 DEG C, water-removing to water content of tea is 40%.It is not heated when tealeaves is bored yellow in S5
Bored Huang is directly stacked, moisture regain need not be spread after dry just baking, directly dry.
By the quality of gained tealeaves in Examples 1 to 3 and comparative example 1, ask professional tealeaves syndic with reference to national standard tea
Leaf organoleptic evaluation method (GB/T23776-2009) carries out product to its " shape, soup look, fragrance, flavour and tea residue " five factors
Matter is evaluated, and the results are shown in Table 1.
Table 1：The results of sensory evaluation of Guangdong large leaf yellow tea obtained by tea processing process example and comparative example
It can be obtained by 1 data analysis of table, compared with traditional Guangdong large leaf yellow tea processing technology, using the present invention program
Yellow tea tealeaves obtained brew the rear dense alcohol of millet paste flavour return it is sweet, bitter taste is substantially reduced, and improves the mouthfeel of millet paste, have higher
Quality.
For those skilled in the art, under the premise of not departing from the present invention program basic structure, if can make
Dry finishing variety more, should all belong to the covered the scope of the claims of the present invention.
Claims (4)
1. a kind of processing technology of Guangdong large leaf yellow tea, which is characterized in that include the following steps：
S1. it leaf picking and withers：Three or four leaf of the two leaves and a bud newly unfolded or a bud is picked from the large leaf kind tea tree of Guangdong
Fresh leaf, and the fresh dark brownish green thin booth of picking is withered on clean bamboo curtain splint, during which not turn over leaf；
S2. it finishes：Using the water-removing mode of low temperature-high temperature-low temperature, fixing temperature is risen to 150~180 DEG C, then by S1
In in dark brownish green input green-keeping machine, finish 2~4min, then heats to 180~200 DEG C, and finish 3~5min, after be cooled to 150 again
~180 DEG C, continue 3~5min of water-removing；
S3. spreading for cooling：Carry out spreading for cooling is shaken loose after dark brownish green taking-up after S2 is finished rapidly, it is 3~5cm, spreading for cooling that control, which spreads thickness,
Time is 1~2h, during which every 30min stir 1 time；
S4. it rubs：To be rubbed in dark brownish green input rolling machine after S3 spreadings for cooling, rub using it is light-in-it is light by the way of carry out；
S5. bored Huang：Heap is also known as macerated, S4 is first rubbed into rear tealeaves is positioned over and be heated in 60~80 DEG C of tea-leaf withering machine, in short-term
Between heat 5~10min, the tealeaves after heating is contained in bamboo basket or fermentation basket and carries out bored Huang, control tealeaves stack thickness be 40
~50cm, bored Huang 4~8h of time；
S6. it just dries：Tealeaves after deblocking is put into and is heated to 100~110 DEG C in 6CH chain-plate type automatic driers and toasts,
To water content of tea be 20%~30% when take out；
S7. it spreads：Tealeaves after S6 is just dried carries out spreading moisture regain；
S8. it dries：Tealeaves after S7 is got damp again is put into 6CH chain-plate type automatic driers, is heated to 90~95 DEG C, dehydration and drying
It is got product to water content of tea no more than 6%.
2. processing technology according to claim 1, which is characterized in that wither 4~10h of duration described in step S1, until dark brownish green
Water content is 60%~70%.
3. processing technology according to claim 1, which is characterized in that mode of being rubbed described in step S4 be rub 5 without pressure sky~
5~10min of the light kneadding of 10min-deblocking--5~10min of middle kneadding-deblocking-rubs 5~10min-deblockings without pressure sky.
4. according to any one of the claim 1-3 processing technologys, which is characterized in that spread thickness when spreading moisture regain in step S7
2~4cm spreads 20~40min of time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710452201.9A CN107410540B (en) | 2017-06-14 | 2017-06-14 | A kind of Guangdong large leaf yellow tea processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710452201.9A CN107410540B (en) | 2017-06-14 | 2017-06-14 | A kind of Guangdong large leaf yellow tea processing technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107410540A CN107410540A (en) | 2017-12-01 |
| CN107410540B true CN107410540B (en) | 2018-08-28 |
Family
ID=60428108
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710452201.9A Active CN107410540B (en) | 2017-06-14 | 2017-06-14 | A kind of Guangdong large leaf yellow tea processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107410540B (en) |
Families Citing this family (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788147A (en) * | 2017-12-26 | 2018-03-13 | 韶关市曲江区仙塘红茶业有限公司 | A kind of preparation method of sieve hole tea |
| CN108634033A (en) * | 2018-06-04 | 2018-10-12 | 庐山市环绿时代农业科技开发有限公司 | A kind of processing method of yellow tea |
| CN109329486A (en) * | 2018-10-16 | 2019-02-15 | 广东省农业科学院茶叶研究所 | A kind of preparation method of the red No. nine mandarin orange yellow teas of English |
| CN109329459A (en) * | 2018-10-16 | 2019-02-15 | 广东省农业科学院茶叶研究所 | A kind of manufacture craft of stir-bake to yellowish tea |
| CN109007109A (en) * | 2018-10-18 | 2018-12-18 | 平昌县秦巴云顶茶业科技有限公司 | A kind of cold bored yellow party method of extraction of handmade yellow tea |
| CN109156552A (en) * | 2018-10-31 | 2019-01-08 | 广东华承生物科技有限公司 | A kind of bored yellow processing method of red No. nine yellow teas of English |
| CN109329509A (en) * | 2018-11-01 | 2019-02-15 | 广东省农业科学院茶叶研究所 | A kind of processing method of fried dry agalloch eaglewood yellow tea |
| CN109430449A (en) * | 2018-12-06 | 2019-03-08 | 广东省农业科学院茶叶研究所 | A kind of " topaz " yellow tea production method |
| CN109452408A (en) * | 2018-12-27 | 2019-03-12 | 湖南平云茶业有限公司 | A kind of yellow tea processing technology |
| CN109997933A (en) * | 2019-05-08 | 2019-07-12 | 惠水县奇峰种植农民专业合作社 | A kind of yellow tea tea Processing method |
| CN110892924B (en) * | 2019-12-04 | 2023-11-10 | 广东省农业科学院茶叶研究所 | Yellow tea and preparation method thereof |
| CN112741166A (en) * | 2021-01-13 | 2021-05-04 | 滇西科技师范学院 | Method for processing Yunnan big-leaf yellow tea |
| CN112806446A (en) * | 2021-01-14 | 2021-05-18 | 谢裕大茶叶股份有限公司 | Preparation method of Huangshan tea tablet |
| CN113925101A (en) * | 2021-09-23 | 2022-01-14 | 安徽霍山谷雨工贸有限责任公司 | Processing method of manual yellow tea of cereal rain chamomile |
| CN114931173A (en) * | 2022-06-07 | 2022-08-23 | 广东鸿雁茶业有限公司 | Method for preparing golden oil high-aroma yellow tea |
| CN115997827B (en) * | 2022-12-29 | 2023-11-17 | 广东科贸职业学院 | Fungus single-cluster yellow tea and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293268A (en) * | 2011-09-02 | 2011-12-28 | 云南龙生茶业股份有限公司 | Technology for processing Yunnan big-leaf yellow tea |
| CN106306142A (en) * | 2016-08-29 | 2017-01-11 | 贵州省雷山县清心茶业有限责任公司 | Preparation method of big-leaf tea |
| CN106720562A (en) * | 2017-01-19 | 2017-05-31 | 合肥观云阁商贸有限公司 | The manufacture method of yellow tea |
-
2017
- 2017-06-14 CN CN201710452201.9A patent/CN107410540B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102293268A (en) * | 2011-09-02 | 2011-12-28 | 云南龙生茶业股份有限公司 | Technology for processing Yunnan big-leaf yellow tea |
| CN106306142A (en) * | 2016-08-29 | 2017-01-11 | 贵州省雷山县清心茶业有限责任公司 | Preparation method of big-leaf tea |
| CN106720562A (en) * | 2017-01-19 | 2017-05-31 | 合肥观云阁商贸有限公司 | The manufacture method of yellow tea |
Non-Patent Citations (1)
| Title |
|---|
| 绿茶杀青中多酚氧化酶活性的变化;胡振长;《中国茶叶》;19881231(第1期);第22-23页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107410540A (en) | 2017-12-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107410540B (en) | A kind of Guangdong large leaf yellow tea processing technology | |
| CN103461547B (en) | Manufacturing technology of Congou black tea utilizing combined drying of frying and baking | |
| CN103583720B (en) | A kind of processing technology of tealeaves | |
| CN102715293B (en) | Processing method of twisted old-leaf black tea | |
| CN106387127A (en) | Preparation method of black tea | |
| CN104430999B (en) | A kind of preparation method of black tea | |
| CN107372901A (en) | A kind of preparation method of green tea | |
| CN107047835A (en) | A kind of processing technology of reduction Guangdong large leaf bitter taste of green tea | |
| CN104171051A (en) | Method for processing orchid-odor-type black tea from fresh summer-autumn tea leaves | |
| CN110115302A (en) | A kind of processing method of oolong tea | |
| CN108477317A (en) | A kind of black tea manufacture technique | |
| CN107751442A (en) | A kind of processing technology of black tea tea cake | |
| CN105341191A (en) | Preparation method of golden peony black tea | |
| CN109329459A (en) | A kind of manufacture craft of stir-bake to yellowish tea | |
| CN107019063A (en) | A kind of production method of high-quality tealeaves | |
| CN110313527A (en) | A kind of small yellow tea processing technology thereof in Huoshan | |
| CN106472746A (en) | A kind of processing method of white tea | |
| CN104026280A (en) | Dancong tea and preparation method of Dancong tea | |
| CN109275733A (en) | It is a kind of mixing floral type Lu`an Guapian.Tea rain before tea preparation process | |
| CN109258839A (en) | A kind of ancient tea tree black tea of flowers and fruits odor type and preparation method thereof | |
| CN104904890A (en) | Preparation method of scented black tea | |
| CN106172918A (en) | A kind of processing method in flavouring floral type red spiral shell spring | |
| CN105285189A (en) | Making method of black tea cakes | |
| CN109105542A (en) | A kind of production method of graininess congou tea | |
| CN103271175A (en) | Processing method of spiral white tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |