CN111919914A - Preparation method of jasmine flower and golden flower dark tea - Google Patents
Preparation method of jasmine flower and golden flower dark tea Download PDFInfo
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- 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
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
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- 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
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- 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
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- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
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Abstract
The invention belongs to the technical field of tea processing, and particularly discloses a preparation method of jasmine flower and golden flower dark tea, which comprises the steps of material selection, green removing, primary kneading, pile fermentation, secondary kneading, scenting and flowering; the preparation method overcomes the defect of weak jasmine fragrance in the traditional jasmine dark tea process, and the prepared jasmine golden flower dark tea has strong fragrance, and has the advantages of unique flavor, rich nutrition and strong health care function.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly discloses a preparation method of jasmine flower golden flower dark tea.
Background
The black tea belongs to post-fermented tea, is a unique tea class in China, has a long production history, is mainly prepared into compressed tea for sale, and is mainly produced in Anhua county, Shaanxi, Hubei, Sichuan, Yunnan, Guangxi and other places in Hunan province. The main varieties comprise Anhua black tea, Hubeilao flat tea, Sichuan Tibetan tea, Guangxi Liubao tea, Shaanxi Jingyang Fuzhuan tea and the like. The black tea has rich nutrient components, is mainly vitamins and mineral substances, and also has the effects of promoting digestion, removing oil, reducing fat, losing weight, resisting oxidation, delaying aging, resisting cancer, lowering blood pressure, lowering blood sugar, preventing and treating diabetes, and the like. Jasmine Tea (Jasmine Tea), also called Jasmine scented Tea, belongs to scented Tea, Tea embryo of traditional Jasmine Tea is green Tea, finished product removes Jasmine, also belongs to green Tea, and has been for over 1000 years. It has lasting fragrance, mellow taste, bright yellow green color, and tender and soft leaf bottom. The jasmine tea scented by a series of technological processes has the effects of soothing the nerves, relieving depression, strengthening the spleen, regulating qi, resisting aging and improving the immunity of the organism. If the rich nutrition and health care functions of the black tea and the special refreshing and depression relieving fragrance of the jasmine tea can be combined together, a new jasmine black tea is developed, the requirements of the masses of people can be met, but the related technical reports of the preparation of the jasmine black tea at present are less, for example, the prepared black tea and the jasmine are scented by using the black tea containing the jasmine and a processing method (CN 201810704371.6) thereof, a jasmine black tea and a preparation method (CN 201510937144.4) thereof and other preparation methods, the black tea is prepared longer, the black tea is used as a tea embryo to absorb the fragrance of the jasmine, the absorption capacity of the black tea is greatly weaker than that of fresh green tea, so the prepared black tea has insufficient fragrance and is difficult to meet the requirements of products on the market, and the jasmine is added at the beginning of the preparation of the black tea, for example, the green tea is killed, the flower fragrance is easy to lose in a longer fermentation process; therefore, how to solve the contradiction is very important for the preparation method of the jasmine black tea.
Disclosure of Invention
Based on the above, the invention provides the preparation method of the jasmine flower and golden flower black tea, and the finally prepared jasmine flower and golden flower black tea has rich fragrance and unique flavor by adjusting the adding steps and the adding time of the jasmine flowers, and unique microbial inoculum and additive. The technical scheme of the invention is as follows:
a preparation method of jasmine flower and golden flower dark tea comprises the following steps:
(1) selecting materials: selecting fresh and complete tea tree fresh leaves without extrusion and damage, cleaning, uniformly spreading the tea leaves in a ventilated and cool place, and naturally drying;
(2) de-enzyming: putting the dried tea leaves into a de-enzyming machine, and quickly de-enzyming for 1-3 times at high temperature;
(3) initial kneading: a rolling machine is adopted, and cold rolling is carried out for 20-30 min under heavy pressure;
(4) pile fermentation: performing pile fermentation at a relative humidity of 90-95% and a temperature of 25-30 ℃ for 36-72 hours, and sequentially adding a fungicide A containing eurotium cristatum and fresh jasmine flowers accounting for 1-5% of the pile fermentation quality in the fermentation process; obtaining a black tea embryo after fermentation is finished;
(5) re-kneading: deblocking the dark green tea after pile fermentation, re-kneading the dark green tea by a kneading machine, and lightly pressing and cold kneading for 5-10 min;
(6) scenting; mixing fresh jasmine flowers with the black tea embryo obtained in the step (5) according to the weight ratio of 1: 10-1: 50, uniformly stacking and stirring, and then performing stacking and scenting, wherein the thickness of a tea stack is 70-100 cm, the scenting temperature is 25-35 ℃, and the relative humidity is 70-80%;
(7) and (3) flowering: separating tea and flower by using a flower forming machine to obtain the jasmine flower golden flower dark tea.
Wherein, in the water-removing in the step (2), the temperature of the water-removing machine is 300-350 ℃, and the water-removing time is 1-3 min each time.
During pile fermentation in the step (4), turning over after 1/3 is finished, and adding a microbial inoculum A containing eurotium cristatum; and turning the piles after 3/4 is finished, adding fresh jasmine flowers, and continuing pile fermentation.
Wherein the addition amount of the microbial inoculum A in the step (4) enables the number of bacteria in the final pile fermentation to reach 106~107And (2) per liter.
Wherein the microbial inoculum A contains eurotium cristatum, saccharomyces cerevisiae, lactobacillus bulgaricus and bifidobacterium.
Wherein the eurotium cristatum: brewing yeast: lactobacillus bulgaricus: the bacterial count ratio of the bifidobacteria is 5:8:10: 2.
Wherein, in the step (4), a certain amount of low-alcohol brewed wine is added while jasmine flowers are added.
The addition amount of the low-alcohol brewed wine is 10-20 ml/L in volume measurement of pile fermentation, and the degree of the low-alcohol brewed wine is less than 8 degrees.
Wherein the low-alcohol brewed wine is brewed beer.
In the scenting process (6), the fresh jasmine flowers are picked up after 3 pm of the day and are transported by a ventilated basket, and the fresh jasmine flowers are spread for cooling before the scenting process, so that the fresh jasmine flowers dissipate heat and cool, recover vitality and promote to open and give out fragrance.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the adding time and adding mode of the jasmine flowers in the preparation process of the black tea are adjusted, so that the preparation process of the jasmine black tea is improved, and the prepared black tea has strong fragrance and unique flavor; meanwhile, the invention also adds the microbial inoculum A containing a plurality of beneficial bacteria in the black tea fermentation process, so that a large amount of flavor substances including golden flowers and the like are generated in the black tea fermentation process, and the taste and the health care effect of the black tea are improved; furthermore, the invention also creatively provides a scheme of adding a proper amount of low-alcohol brewed wine at the later stage of pile fermentation of the dark green tea, the flavor of the dark green tea is further enriched by abundant flavor substances in the low-alcohol brewed wine and microorganisms in the low-alcohol brewed wine, and meanwhile, the ethanol in the low-alcohol brewed wine can also inhibit the excessive growth of the microorganisms at the later stage of fermentation, so that the breeding of harmful bacteria and the spoilage of tea leaves are prevented to a certain degree; the invention is characterized in that the natural jasmine flower golden flower dark green tea product with unique flavor and rich nutrition is produced without adding any artificial additive, thereby ensuring the safety of tea production and meeting the requirements of safe and healthy tea consumption.
Detailed Description
The invention provides a preparation method of jasmine flower golden flower dark tea, which comprises the following steps:
(1) selecting materials: selecting fresh and complete tea tree fresh leaves without extrusion and damage, cleaning, uniformly spreading the tea leaves in a ventilated and cool place, and naturally drying;
(2) de-enzyming: putting the dried tea leaves into a de-enzyming machine, and quickly de-enzyming for 1-3 times at high temperature; the water-removing time is 1-3 min each time;
(3) initial kneading: a rolling machine is adopted, and cold rolling is carried out for 20-30 min under heavy pressure;
(4) pile fermentation: performing pile fermentation at the relative humidity of 90-95% and the temperature of 25-30 ℃ for 36-72 hours, turning over the piles after 1/3 is completed, and adding a microbial inoculum A containing eurotium cristatum to enable the number of bacteria in the final pile fermentation to reach 106~107Per liter; turning piles after 3/4 is finished, adding fresh jasmine flowers accounting for 1-5% of the pile fermentation quality, and continuing pile fermentation; preferably, the microbial inoculum A contains eurotium cristatum, saccharomyces cerevisiae, lactobacillus bulgaricus and bifidobacterium; preferably, the eurotium cristatum: brewing yeast: lactobacillus bulgaricus: the bacterial count ratio of the bifidobacteria is 5:8:10: 2; further, a certain amount of low-alcohol brewed wine is added while jasmine flowers are added; preferably, the addition amount of the low-alcohol brewed wine is 10-20 ml/L in volume measurement of pile fermentation, and the degree of the low-alcohol brewed wine is less than 8 degrees; further preferably, the low-alcohol brewed wine is brewed beer;
(5) re-kneading: deblocking the dark green tea after pile fermentation, re-kneading the dark green tea by a kneading machine, and lightly pressing and cold kneading for 5-10 min;
(6) scenting; mixing fresh jasmine flowers with the black tea embryo obtained in the step (5) according to the weight ratio of 1: 10-1: 50, uniformly stacking and stirring, and then performing stacking and scenting, wherein the thickness of a tea stack is 70-100 cm, the scenting temperature is 25-35 ℃, and the relative humidity is 70-80%; preferably, the fresh jasmine flowers are picked up 3 pm later in the day and are transported by a ventilated basket, and the fresh jasmine flowers are spread for cooling before scenting, so that the fresh jasmine flowers dissipate heat and cool, recover vitality and promote to open and spit fragrance;
(7) and (3) flowering: separating tea and flower by using a flower forming machine to obtain the jasmine flower golden flower dark tea.
The technical solution of the present invention will be further described in detail with reference to specific embodiments. The following examples are merely illustrative and explanatory of the present invention and should not be construed as limiting the scope of the invention. All the technologies realized based on the above-mentioned contents of the present invention are covered in the protection scope of the present invention.
Unless otherwise indicated, the raw materials and reagents used in the following examples are all commercially available products or can be prepared by known methods.
Example 1
The invention provides a preparation method of jasmine flower golden flower dark tea, which comprises the following steps:
(1) selecting materials: selecting fresh and complete tea tree fresh leaves without extrusion and damage, cleaning, uniformly spreading the tea leaves in a ventilated and cool place, and naturally drying;
(2) de-enzyming: putting the dried tea leaves into a fixation machine, and rapidly fixing the tea leaves at high temperature for 1 time; the water removing time is 3min each time;
(3) initial kneading: pressing and cold kneading for 20min by using a kneading machine;
(4) pile fermentation: performing pile fermentation at relative humidity of 90% and temperature of 25 deg.C for 72 hr, turning over after 1/3 is completed, and adding microbial inoculum A containing Eurotium cristatum to make the number of bacteria in the pile fermentation reach 106Per liter; turning over after 3/4, adding fresh jasmine flower 1% of pile fermentation mass, and continuing pile fermentation; preferably, the microbial inoculum A contains eurotium cristatum: brewing yeast: lactobacillus bulgaricus: the bacterial count ratio of the bifidobacteria is 5:10:5: 3;
(5) re-kneading: deblocking the dark green tea after pile fermentation, re-kneading with a kneading machine, and lightly pressing and cold kneading for 5 min;
(6) scenting; mixing fresh jasmine flowers with the black tea embryo obtained in the step (5) according to the weight ratio of 1:10, uniformly stacking and stirring, and then performing stacking and scenting, wherein the thickness of the tea stack is 50cm, the scenting temperature is 25 ℃, and the relative humidity is 70%;
(7) and (3) flowering: separating tea and flower by using a flower forming machine to obtain the jasmine flower golden flower dark tea.
Example 2
The invention provides a preparation method of jasmine flower golden flower dark tea, which comprises the following steps:
(1) selecting materials: selecting fresh and complete tea tree fresh leaves without extrusion and damage, cleaning, uniformly spreading the tea leaves in a ventilated and cool place, and naturally drying;
(2) de-enzyming: putting the dried tea leaves into a fixation machine, and rapidly fixing the tea leaves at high temperature for 2 times; the water-removing time is 2min each time;
(3) initial kneading: pressing and cold kneading for 25min by using a kneading machine;
(4) pile fermentation: performing pile fermentation at relative humidity of 92% and temperature of 27 deg.C for 48 hr, turning over after 1/3 is completed, and adding bacteria A containing Eurotium cristatum to make the number of bacteria in the pile fermentation reach 0.5 × 107Per liter; turning over after 3/4, adding fresh jasmine flower 5% of pile fermentation mass, and continuing pile fermentation; the eurotium cristatum in the microbial inoculum A: brewing yeast: lactobacillus bulgaricus: the bacterial count ratio of the bifidobacteria is 5:8:10: 2; simultaneously, adding a certain amount of beer with the alcoholic strength of 4 degrees while adding fresh jasmine flowers; the adding amount is 15ml/L measured by the volume of pile fermentation;
(5) re-kneading: deblocking the dark green tea after pile fermentation, re-kneading with a kneading machine, and lightly pressing and cold kneading for 7.5 min;
(6) scenting; mixing fresh jasmine flowers with the black tea embryo obtained in the step (5) according to a weight ratio of 1:25, uniformly stacking and uniformly stirring, and then performing stacking and scenting, wherein the thickness of the tea stack is 55cm, the scenting temperature is 30 ℃, and the relative humidity is 75%; the fresh jasmine flowers are picked up 3 pm later, transported by a ventilated bamboo basket, spread for cooling before scenting, so that the fresh jasmine flowers dissipate heat and cool, recover vitality and promote to open and give out fragrance;
(7) and (3) flowering: separating tea and flower by using a flower forming machine to obtain the jasmine flower golden flower dark tea.
Example 3
The invention provides a preparation method of jasmine flower golden flower dark tea, which comprises the following steps:
(1) selecting materials: selecting fresh and complete tea tree fresh leaves without extrusion and damage, cleaning, uniformly spreading the tea leaves in a ventilated and cool place, and naturally drying;
(2) de-enzyming: putting the dried tea leaves into a fixation machine, and rapidly fixing the tea leaves at high temperature for 3 times; the water-removing time is 1min each time;
(3) initial kneading: pressing and cold kneading for 30min by using a kneading machine;
(4) pile fermentation: performing pile fermentation at relative humidity of 95% and temperature of 30 deg.C for 72 hr, turning over after 1/3 is completed, and adding microbial inoculum A containing Eurotium cristatum to make the number of bacteria in the pile fermentation reach 107Per liter; turning over after 3/4, adding fresh jasmine accounting for 2.5% of pile quality, and continuing pile fermentation; the microbial inoculum A contains eurotium cristatum: brewing yeast: lactobacillus bulgaricus: the bacterial count ratio of the bifidobacteria is 5:8:10: 2; adding a certain amount of rice wine with the alcoholic strength of 6 degrees while adding fresh jasmine flowers; the adding amount of the rice wine is 20ml/L according to the volume of pile fermentation;
(5) re-kneading: deblocking the dark green tea after pile fermentation, re-kneading with a kneading machine, and lightly pressing and cold kneading for 10 min;
(6) scenting; taking fresh jasmine flowers and the black tea embryo obtained in the step (5) according to the weight ratio of 1:50, uniformly stacking and uniformly stirring, and then performing stacking and scenting, wherein the thickness of a tea stack is 60cm, the scenting temperature is 35 ℃, and the relative humidity is 80%;
(7) and (3) flowering: separating tea and flower by using a flower forming machine to obtain the jasmine flower golden flower dark tea.
Test example
Three jasmine flower golden flower dark tea prepared by the preparation methods of examples 1, 2 and 3 and commercially available jasmine flower qizhu (black tea purchased from wenjun tea) are placed in a tea shop to carry out subjective scoring on fragrance, taste and liquor color of customers blindness products, the full score is five, the scores in one hundred are collected and then are subjected to arithmetic average, and the final score is shown in table 1.
TABLE 1 subjective evaluation
| Example 1 | Example 2 | Example 3 | Comparative example | |
| Fragrance | 4.32 | 4.77 | 4.38 | 4.09 |
| Taste of the product | 4.37 | 4.69 | 4.57 | 4.12 |
| Color of soup | 4.24 | 4.71 | 4.67 | 3.97 |
According to the data in the table 1, the microbial inoculum A is added in the early fermentation stage of the black tea, and the jasmine flower is added in two times in the later fermentation stage and the scenting stage to prepare the black tea, so that the fragrance, the taste and the liquor color are superior to those of the black tea prepared by only adding the jasmine flower in the scenting stage. Further, the aroma, taste and liquor color of the examples 2 and 3 added with the brewed wine at the later stage of fermentation are superior to those of the example 1, and the invention proves that the preparation process of the black jasmine tea is improved by adjusting the adding time and the adding mode of the jasmine in the preparation process of the black jasmine tea, so that the prepared black jasmine tea has rich fragrance, unique flavor and remarkable progress.
The foregoing is only a preferred embodiment of the present invention. However, the present invention is not limited to the above embodiment. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A preparation method of jasmine flower and golden flower dark tea is characterized by comprising the following steps:
(1) selecting materials: selecting fresh and complete tea tree fresh leaves without extrusion and damage, cleaning, uniformly spreading the tea leaves in a ventilated and cool place, and naturally drying;
(2) de-enzyming: putting the dried tea leaves into a de-enzyming machine, and quickly de-enzyming for 1-3 times at high temperature;
(3) initial kneading: a rolling machine is adopted, and cold rolling is carried out for 20-30 min under heavy pressure;
(4) pile fermentation: performing pile fermentation at a relative humidity of 90-95% and a temperature of 25-30 ℃ for 36-72 hours, and sequentially adding a fungicide A containing eurotium cristatum and fresh jasmine flowers accounting for 1-5% of the pile fermentation quality in the fermentation process; obtaining a black tea embryo after fermentation is finished;
(5) re-kneading: deblocking the dark green tea after pile fermentation, re-kneading the dark green tea by a kneading machine, and lightly pressing and cold kneading for 5-10 min;
(6) scenting; mixing fresh jasmine flowers with the black tea embryo obtained in the step (5) according to the weight ratio of 1: 10-1: 50, uniformly stacking and stirring, and then performing stacking and scenting, wherein the thickness of a tea stack is 70-100 cm, the scenting temperature is 25-35 ℃, and the relative humidity is 70-80%;
(7) and (3) flowering: separating tea and flower by using a flower forming machine to obtain the jasmine flower golden flower dark tea.
2. The preparation method of the jasmine golden flower dark green tea according to claim 1, characterized in that in the water-removing step (2), the temperature of a water-removing machine is 300-350 ℃, and the water-removing time is 1-3 min each time.
3. The preparation method of the jasmine golden flower dark tea as claimed in claim 1, wherein in the pile fermentation in the step (4), pile turning is carried out after 1/3 is completed, and a microbial inoculum A containing eurotium cristatum is added; and turning the piles after 3/4 is finished, adding fresh jasmine flowers, and continuing pile fermentation.
4. The preparation method of jasmine flower golden flower dark tea as claimed in claim 1, wherein microbial inoculum A in step (4) is added in an amount such that the number of bacteria in final pile fermentation reaches 106~107And (2) per liter.
5. The preparation method of the jasmine flower golden flower dark tea as claimed in claim 4, wherein the microbial inoculum A contains eurotium cristatum, saccharomyces cerevisiae, lactobacillus bulgaricus and bifidobacteria.
6. The preparation method of jasmine golden flower dark tea according to claim 5, wherein the eurotium cristatum: brewing yeast: lactobacillus bulgaricus: the bacterial count ratio of the bifidobacteria is 5:8:10: 2.
7. The preparation method of the jasmine flower-golden flower dark tea as claimed in claim 1, wherein in the step (4), a certain amount of low-alcohol brewed wine is added while jasmine flowers are added.
8. The preparation method of the jasmine golden flower dark tea as claimed in claim 7, wherein the addition amount of the low-alcohol brewed wine is 10-20 ml/L measured by volume of pile fermentation, and the alcohol content of the low-alcohol brewed wine is less than 8 degrees.
9. The method for preparing the jasmine golden flower dark tea as claimed in claim 8, wherein the low-alcohol brewed wine is brewed beer.
10. The method according to claim 1, wherein in the scenting (6), the fresh jasmine flower is picked up 3 pm later, transported in a ventilated basket, and spread for cooling before scenting.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112515013A (en) * | 2020-11-30 | 2021-03-19 | 湖南梅山黑茶股份有限公司 | Preparation method of jasmine flower-flavored golden flower dark tea bag |
| CN112616958A (en) * | 2021-01-27 | 2021-04-09 | 湖南平嘉鑫茶业有限公司 | Preparation method of jasmine flower oolong tea |
| CN112616957A (en) * | 2021-01-27 | 2021-04-09 | 湖南平嘉鑫茶业有限公司 | Preparation method of jasmine flower yellow tea |
| CN112704145A (en) * | 2021-01-05 | 2021-04-27 | 四川省文君茶业有限公司 | Preparation method of jasmine dark tea |
| CN114931172A (en) * | 2021-11-02 | 2022-08-23 | 湖南农业大学 | Jasmine-fragrance Tianjian dark tea and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107410562A (en) * | 2017-03-10 | 2017-12-01 | 横县南方茶厂 | A kind of selenium-rich jasmine black tea and its processing method |
| CN108850282A (en) * | 2018-07-02 | 2018-11-23 | 益阳玲智工程技术有限公司 | A kind of dark green tea and its processing method containing Jasmine |
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2020
- 2020-07-30 CN CN202010747726.7A patent/CN111919914A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410562A (en) * | 2017-03-10 | 2017-12-01 | 横县南方茶厂 | A kind of selenium-rich jasmine black tea and its processing method |
| CN108850282A (en) * | 2018-07-02 | 2018-11-23 | 益阳玲智工程技术有限公司 | A kind of dark green tea and its processing method containing Jasmine |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112515013A (en) * | 2020-11-30 | 2021-03-19 | 湖南梅山黑茶股份有限公司 | Preparation method of jasmine flower-flavored golden flower dark tea bag |
| CN112704145A (en) * | 2021-01-05 | 2021-04-27 | 四川省文君茶业有限公司 | Preparation method of jasmine dark tea |
| CN112616958A (en) * | 2021-01-27 | 2021-04-09 | 湖南平嘉鑫茶业有限公司 | Preparation method of jasmine flower oolong tea |
| CN112616957A (en) * | 2021-01-27 | 2021-04-09 | 湖南平嘉鑫茶业有限公司 | Preparation method of jasmine flower yellow tea |
| CN114931172A (en) * | 2021-11-02 | 2022-08-23 | 湖南农业大学 | Jasmine-fragrance Tianjian dark tea and preparation method thereof |
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