CN113243433A - Processing method of summer and autumn green high-end flat emerald green tea - Google Patents
Processing method of summer and autumn green high-end flat emerald green tea Download PDFInfo
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- CN113243433A CN113243433A CN202110685169.5A CN202110685169A CN113243433A CN 113243433 A CN113243433 A CN 113243433A CN 202110685169 A CN202110685169 A CN 202110685169A CN 113243433 A CN113243433 A CN 113243433A
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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
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Abstract
The invention discloses a processing method of high-end flat emerald green tea leaves of tea leaves in summer and autumn, and relates to the technical field of tea leaf processing. The processing method of the summer and autumn green tea high-end flat emerald green tea comprises seven steps of raw material primary processing, constant-temperature green spreading, enzyme deactivation, moisture regain, rolling, frying and aroma improvement packaging. This summer-autumn green tea high-end flat emerald green tea processing method, in the step of tedding green, the mode of tedding green at constant temperature has been adopted, along with the increase of spreading out the time, the water extract content variation of tealeaves can be less, make tea polyphenol content reduce gradually, the problem that summer-autumn green tealeaves is comparatively bitter has been reduced, and the processing of completing the enzyme that adopts two kinds of different modes, and then the degree of being heated of green tea has been improved, make the dehydration effect of green tea better, can destroy the activity of oxidase in the fresh leaf, the enzymatic oxidation of tea polyphenol in the tealeaves has been reduced, and then the sense of bitterness of summer-autumn green tea has further been alleviateed.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a processing method of high-end flat emerald green tea leaves of tea leaves in summer and autumn.
Background
Since the green tea in summer and autumn has a high gas temperature in a growing state, which is beneficial to synthesis and accumulation of tea polyphenol, and directly leads to obvious and serious bitter feeling of the processed green tea, consumers generally purchase the green tea in spring, for example, a patent with publication number CN106387110A, mainly innovates the green tea in the prominent appearance, but the defect that the bitter feeling of the green tea in summer and autumn is serious is still not relieved, so that a method for processing the high-end flat green tea in summer and autumn is provided.
Disclosure of Invention
The invention aims to provide a processing method of high-end flat emerald green tea leaves in summer and autumn, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a processing method of high-end flat emerald green tea leaves of tea leaves in summer and autumn comprises the following steps: step one, raw material primary processing: selecting and purchasing two-leaf or three-leaf and one-heart flat high mountain green tea, and then screening and separating impurities carried by the tea by using an electric screen to obtain primarily processed tea;
step two, constant temperature green spreading: uniformly spreading the tea leaves in the step one in a constant temperature box, wherein the spreading height is required to be not more than 1 cm, controlling a constant temperature machine of the constant temperature box to control the indoor temperature to be 20-25 ℃, then controlling the indoor humidity to be 56-62 ℃, spreading the tea leaves for 11-13 hours, and then collecting the tea leaves for later use;
step three, fixation: adding the standby tea leaves collected in the second step into a water-removing bud wrapping machine, controlling the water-removing bud wrapping machine to remove water from the tea leaves, pouring out the tea leaves, spreading the tea leaves for cooling, uniformly spreading the tea leaves on a breathable net cover, adding the tea leaves into an electric heating steam generator, controlling the electric heating steam generator to generate steam at 96-104 ℃, maintaining the steam for 62-78 seconds, taking out the breathable net cover, cooling the tea leaves, and collecting the tea leaves for standby after cooling;
step four, dampening: adding the tea leaves obtained in the third step into a moisture regaining device, controlling the moisture regaining device to carry out moisture regaining treatment on the tea leaves, and then collecting the tea leaves for later use;
step five, rolling: placing tea leaves in a vertical rolling machine, controlling the vertical rolling machine to roll, wherein the rolling is carried out for three times, the first rolling time is 15-20 minutes, the second rolling time is 17-23 minutes under the condition of no pressure, the third rolling time is 10-15 minutes under the condition of no pressure, the third rolling time is a light pressing state under the condition of 6-10 minutes, the second rolling time is a heavy pressing state within 4-5 minutes, and then taking out the tea leaves for later use;
step six, frying: adding the tea leaves collected for later use in the fifth step into a vertical frying machine, controlling the vertical frying machine to fry the tea leaves, and collecting the tea leaves for later use after frying is finished;
seventhly, carrying out fragrance extraction and packaging: and adding the tea leaves collected for later use in the sixth step into aroma-improving equipment for aroma-improving treatment, then collecting and putting the tea leaves into a filling machine, and packaging the tea leaves in a vacuum packaging manner to obtain the high-end flat emerald tea leaves in summer and autumn.
Preferably, in the first step, when tea leaves are selected, the selected tea leaves are required to have a thick and bright appearance and a light chestnut aroma.
Preferably, in the second step, during the spreading process, the tea leaves are required to be turned over by using a tool, and the turning-over process is repeated for at least 8-10 times, so that the problem of discoloration of the tea leaves caused by too hot accumulation is solved.
Preferably, in the process of cooling after the water removing and spreading in the third step, a temperature detector is used for measuring the temperature of the tea leaves, and the tea leaves can be spread on a breathable net cover for processing after being cooled to 20-30 ℃ so as to be paved for the next processing.
Preferably, the model of the water-removing bud-wrapping machine in the third step is 6CCT-35, and the water content of the tea leaves after the water-removing is finished is controlled to be 60-65%.
Preferably, in the fourth step, when the tea leaves are subjected to moisture regaining, the temperature and the humidity of the moisture regaining equipment are controlled to be 35-55 ℃ and 63-77%, and then the tea leaves are placed for 18-26 minutes and then taken out.
Preferably, the temperature is controlled at 125-143 ℃ during the sixth frying step, and the frying is finished when the water content of the tea leaves is 6.5-8.3%, and the addition amount of the green tea does not exceed 300 g each time, so that the texture of the processing is improved.
Preferably, the aroma raising equipment selected in the seventh step is a drum-type far infrared aroma raising machine, and the rotating speed of the drum-type far infrared aroma raising machine is controlled within 30-50r/min during aroma raising, so that the damage to the appearance of the tea leaves caused by too high rotating speed is avoided.
Advantageous effects
Compared with the prior art, the invention provides a processing method of high-end flat emerald green tea leaves in summer and autumn, which has the following beneficial effects:
1. this summer and autumn tea leaves high-end flat emerald green tea processing method, in the step of tedding green, the mode of tedding green at constant temperature has been adopted, compare and tedding green under the normal atmospheric temperature state of drying in the sun and handle, along with the increase of spreading time, the water extract content variation of tealeaves can be smaller, and then make tea polyphenol content reduce gradually, the problem that the tea polyphenol content is more to lead to the tea to be bitter relatively has been reduced, and then the effectual taste that improves this summer and autumn green tea, and the green-removing adopts two kinds of different modes to carry out the green-removing treatment, and then the degree of being heated of green tea has been improved, make the dehydration effect of green tea better, can destroy the activity of oxidase in the fresh leaf, the enzymatic oxidation of tea polyphenol in the tea has been reduced, and then the sense of bitterness of summer and autumn green tea has further been alleviateed.
2. According to the processing method of the summer and autumn green tea high-end flat emerald green tea, the green tea is good in appearance after being processed, the texture of the green tea and the practicability of the processing technology are effectively improved, the production benefit and market competitiveness of the green tea are relatively improved, and the summer and autumn green tea processing method is convenient to popularize and use.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows: a processing method of high-end flat emerald green tea leaves of tea leaves in summer and autumn comprises the following steps: step one, raw material primary processing: selecting and purchasing two-leaf or three-leaf one-heart flat high mountain green tea, and then screening and separating impurities carried by the tea by using an electric screen to obtain primarily processed tea;
step two, constant temperature green spreading: uniformly spreading the tea leaves in the first step in a constant temperature box, wherein the spreading height is required to be not more than 1 cm, controlling a constant temperature machine of the constant temperature box to control the indoor temperature to be 25 ℃, then controlling the indoor humidity to be 62 ℃, spreading the tea leaves for 13 hours, then collecting the tea leaves for later use, and in the second step, using a tool to turn over the tea leaves in the spreading process, wherein the turning over treatment is repeated for at least 10 times;
step three, fixation: adding the tea leaves collected in the second step into a water-removing bud-wrapping machine, controlling the water-removing bud-wrapping machine to remove water from the tea leaves, pouring out the tea leaves, spreading the tea leaves for cooling, uniformly spreading the tea leaves on a breathable net cover, adding the tea leaves into an electric heating steam generator, controlling the electric heating steam generator to generate steam at 104 ℃, maintaining the steam for 78 seconds, taking out the breathable net cover, cooling the tea leaves, collecting the tea leaves for later use, measuring the temperature of the tea leaves by using a temperature detector in the process of spreading and cooling after water-removing in the third step, spreading the tea leaves on the breathable net cover for processing after the tea leaves are cooled to 30 ℃, wherein the model of the water-removing bud-wrapping machine in the third step is 6CCT-35, and controlling the water content of the tea leaves after water-removing is finished to 65%;
step four, dampening: adding the tea leaves in the third step into a moisture regaining device, controlling the moisture regaining device to carry out moisture regaining treatment on the tea leaves, collecting the tea leaves for later use, controlling the temperature and the humidity of the moisture regaining device to be 55 ℃ and 77% when the tea leaves are subjected to moisture regaining in the fourth step, and then placing the tea leaves in the moisture regaining device for 26 minutes to take out the tea leaves;
step five, rolling: placing tea leaves in a vertical rolling machine, controlling the vertical rolling machine to roll, wherein the rolling is carried out for three times, the first rolling time is 20 minutes, the second rolling time is 23 minutes under the condition of no pressure, the third rolling time is 15 minutes under the condition of no pressure, the third rolling time is a light pressure state under the condition of 10 minutes, the second rolling time is a heavy pressure state within 5 minutes, and then taking out the tea leaves for later use;
step six, frying: adding the tea leaves collected and reserved in the fifth step into a vertical frying machine, controlling the vertical frying machine to fry the tea leaves, collecting the tea leaves for later use after frying is finished, controlling the temperature to be 143 ℃ during frying in the sixth step, finishing when the water content of the tea leaves fried is 8.3%, and requiring that the adding amount of the green tea per time is not more than 300 g;
seventhly, carrying out fragrance extraction and packaging: and adding the tea leaves collected for later use in the sixth step into aroma improving equipment for aroma improving treatment, then collecting the tea leaves and putting the tea leaves into a filling machine, and packaging the tea leaves in a vacuum packaging mode to obtain the high-end flat emerald tea leaf processing method in summer and autumn, wherein the aroma improving equipment selected in the seventh step is a roller type far infrared aroma improving machine, and the rotating speed of the roller type far infrared aroma improving machine is controlled within 50r/min during aroma improving.
Example two: a processing method of high-end flat emerald green tea leaves of tea leaves in summer and autumn comprises the following steps: step one, raw material primary processing: selecting and purchasing two-leaf or three-leaf one-heart flat high mountain green tea, and then screening and separating impurities carried by the tea by using an electric screen to obtain primarily processed tea;
step two, constant temperature green spreading: uniformly spreading the tea leaves in the first step in a constant temperature box, wherein the spreading height is required to be not more than 1 cm, controlling a constant temperature machine of the constant temperature box to control the indoor temperature to be 22.5 ℃, then controlling the indoor humidity to be 59 ℃, spreading the tea leaves for 12 hours, then collecting the tea leaves for later use, and in the second step, in the spreading process, using a tool to turn the tea leaves over, wherein the turning over is repeated for at least 9 times;
step three, fixation: adding the tea leaves collected in the second step into a water-removing bud-wrapping machine, controlling the water-removing bud-wrapping machine to remove water from the tea leaves, pouring out the tea leaves, spreading the tea leaves for cooling, uniformly spreading the tea leaves on a breathable net cover, adding the tea leaves into an electric heating steam generator, controlling the electric heating steam generator to generate steam at 100 ℃, maintaining the steam for 70 seconds, taking out the breathable net cover, cooling the tea leaves, collecting the tea leaves for later use, measuring the temperature of the tea leaves by using a temperature detector in the process of spreading and cooling after water-removing in the third step, spreading the tea leaves on the breathable net cover for processing after the tea leaves are cooled to 25 ℃, wherein the model of the water-removing bud-wrapping machine in the third step is 6CCT-35, and controlling the water content of the tea leaves after water-removing is finished to be 62.5%;
step four, dampening: adding the tea leaves in the third step into a moisture regaining device, controlling the moisture regaining device to carry out moisture regaining treatment on the tea leaves, collecting the tea leaves for later use, controlling the temperature and the humidity of the moisture regaining device to be 45 ℃ and 70% when the tea leaves are subjected to moisture regaining in the fourth step, and then placing the tea leaves in the moisture regaining device for 22 minutes to take out the tea leaves;
step five, rolling: placing tea leaves in a vertical rolling machine, controlling the vertical rolling machine to roll, wherein the rolling is carried out for three times, the first rolling time is 17.5 minutes, the second rolling time is 20 minutes when no pressure is required, the third rolling time is 12.5 minutes when no pressure is required, the tea leaves belong to a light pressure state when 8 minutes are required, the tea leaves belong to a heavy pressure state within 4.5 minutes, and then the tea leaves are taken out for standby;
step six, frying: adding the tea leaves collected and reserved in the fifth step into a vertical frying machine, controlling the vertical frying machine to fry the tea leaves, collecting the tea leaves for later use after frying is finished, controlling the temperature to be 134 ℃ during frying in the sixth step, finishing when the water content of the tea leaves fried is 7.9%, and requiring that the addition amount of the green tea per time is not more than 300 g;
seventhly, carrying out fragrance extraction and packaging: and adding the tea leaves collected for later use in the sixth step into aroma improving equipment for aroma improving treatment, then collecting the tea leaves and putting the tea leaves into a filling machine, and packaging the tea leaves in a vacuum packaging mode to obtain the high-end flat emerald tea leaf processing method in summer and autumn, wherein the aroma improving equipment selected in the seventh step is a roller type far infrared aroma improving machine, and the rotating speed of the roller type far infrared aroma improving machine is controlled within 40r/min during aroma improving.
Example three: a processing method of high-end flat emerald green tea leaves of tea leaves in summer and autumn comprises the following steps: step one, raw material primary processing: selecting and purchasing two-leaf or three-leaf one-heart flat high mountain green tea, and then screening and separating impurities carried by the tea by using an electric screen to obtain primarily processed tea;
step two, constant temperature green spreading: uniformly spreading the tea leaves in the first step in a constant temperature box, wherein the spreading height is required to be not more than 1 cm, controlling a constant temperature machine of the constant temperature box to control the indoor temperature to be 25 ℃, then controlling the indoor humidity to be 62 ℃, spreading the tea leaves for 13 hours, then collecting the tea leaves for later use, and in the second step, using a tool to turn over the tea leaves in the spreading process, wherein the turning over treatment is repeated for at least 10 times;
step three, fixation: adding the tea leaves collected in the second step into a water-removing bud-wrapping machine, controlling the water-removing bud-wrapping machine to remove water from the tea leaves, pouring out the tea leaves, spreading the tea leaves for cooling, uniformly spreading the tea leaves on a breathable net cover, adding the tea leaves into an electric heating steam generator, controlling the electric heating steam generator to generate steam at 104 ℃, maintaining the steam for 78 seconds, taking out the breathable net cover, cooling the tea leaves, collecting the tea leaves for later use, measuring the temperature of the tea leaves by using a temperature detector in the process of spreading and cooling after water-removing in the third step, spreading the tea leaves on the breathable net cover for processing after the tea leaves are cooled to 30 ℃, wherein the model of the water-removing bud-wrapping machine in the third step is 6CCT-35, and controlling the water content of the tea leaves after water-removing is finished to 65%;
step four, dampening: adding the tea leaves in the third step into a moisture regaining device, controlling the moisture regaining device to carry out moisture regaining treatment on the tea leaves, collecting the tea leaves for later use, controlling the temperature and the humidity of the moisture regaining device to be 55 ℃ and 77% when the tea leaves are subjected to moisture regaining in the fourth step, and then placing the tea leaves in the moisture regaining device for 26 minutes to take out the tea leaves;
step five, rolling: placing tea leaves in a vertical rolling machine, controlling the vertical rolling machine to roll, wherein the rolling is carried out for three times, the first rolling time is 20 minutes, the second rolling time is 23 minutes under the condition of no pressure, the third rolling time is 15 minutes under the condition of no pressure, the third rolling time is a light pressure state under the condition of 10 minutes, the second rolling time is a heavy pressure state within 5 minutes, and then taking out the tea leaves for later use;
step six, frying: adding the tea leaves collected and reserved in the fifth step into a vertical frying machine, controlling the vertical frying machine to fry the tea leaves, collecting the tea leaves for later use after frying is finished, controlling the temperature to be 143 ℃ during frying in the sixth step, finishing when the water content of the tea leaves fried is 8.3%, and requiring that the adding amount of the green tea per time is not more than 300 g;
seventhly, carrying out fragrance extraction and packaging: and adding the tea leaves collected for later use in the sixth step into aroma improving equipment for aroma improving treatment, then collecting the tea leaves and putting the tea leaves into a filling machine, and packaging the tea leaves in a vacuum packaging mode to obtain the high-end flat emerald tea leaf processing method in summer and autumn, wherein the aroma improving equipment selected in the seventh step is a roller type far infrared aroma improving machine, and the rotating speed of the roller type far infrared aroma improving machine is controlled within 50r/min during aroma improving.
It can be seen from this that: the problem that the bitter and astringent taste of the green tea in summer and autumn is relatively serious is solved, in the step of spreading green, a constant-temperature spreading green mode is adopted, compared with the spreading green treatment in a normal-temperature sun-drying state, along with the increase of spreading time, the content change of water extract of the tea is relatively small, so that the content of tea polyphenol is gradually reduced, the problem that the tea is bitter and astringent due to more tea polyphenol content is relatively reduced, the taste of the green tea in summer and autumn is effectively improved, in addition, the green removing is carried out by adopting two different modes, so that the heating degree of the green tea is improved, the dehydration effect of the green tea is better, the activity of oxidase in fresh leaves can be damaged, the enzymatic oxidation of the tea polyphenol in the tea is reduced, the bitter and astringent taste of the green tea in summer and autumn is further reduced, the appearance of the green tea is better after the processing is finished, so that the texture and the practicability of the processing technology are effectively improved, the production benefit and market competitiveness of the green tea are relatively improved, and the green tea is convenient to popularize and use.
Claims (8)
1. A processing method of high-end flat emerald green tea leaves of tea leaves in summer and autumn is characterized by comprising the following steps: step one, raw material primary processing: selecting and purchasing two-leaf or three-leaf and one-heart flat high mountain green tea, and then screening and separating impurities carried by the tea by using an electric screen to obtain primarily processed tea;
step two, constant temperature green spreading: uniformly spreading the tea leaves in the step one in a constant temperature box, wherein the spreading height is required to be not more than 1 cm, controlling a constant temperature machine of the constant temperature box to control the indoor temperature to be 20-25 ℃, then controlling the indoor humidity to be 56-62 ℃, spreading the tea leaves for 11-13 hours, and then collecting the tea leaves for later use;
step three, fixation: adding the standby tea leaves collected in the second step into a water-removing bud wrapping machine, controlling the water-removing bud wrapping machine to remove water from the tea leaves, pouring out the tea leaves, spreading the tea leaves for cooling, uniformly spreading the tea leaves on a breathable net cover, adding the tea leaves into an electric heating steam generator, controlling the electric heating steam generator to generate steam at 96-104 ℃, maintaining the steam for 62-78 seconds, taking out the breathable net cover, cooling the tea leaves, and collecting the tea leaves for standby after cooling;
step four, dampening: adding the tea leaves obtained in the third step into a moisture regaining device, controlling the moisture regaining device to carry out moisture regaining treatment on the tea leaves, and then collecting the tea leaves for later use;
step five, rolling: placing tea leaves in a vertical rolling machine, controlling the vertical rolling machine to roll, wherein the rolling is carried out for three times, the first rolling time is 15-20 minutes, the second rolling time is 17-23 minutes under the condition of no pressure, the third rolling time is 10-15 minutes under the condition of no pressure, the third rolling time is a light pressing state under the condition of 6-10 minutes, the second rolling time is a heavy pressing state within 4-5 minutes, and then taking out the tea leaves for later use;
step six, frying: adding the tea leaves collected for later use in the fifth step into a vertical frying machine, controlling the vertical frying machine to fry the tea leaves, and collecting the tea leaves for later use after frying is finished;
seventhly, carrying out fragrance extraction and packaging: and adding the tea leaves collected for later use in the sixth step into aroma-improving equipment for aroma-improving treatment, then collecting and putting the tea leaves into a filling machine, and packaging the tea leaves in a vacuum packaging manner to obtain the high-end flat emerald tea leaves in summer and autumn.
2. The processing method of the high-end flat emerald green tea leaves of the dark green tea leaves in summer and autumn according to claim 1, characterized in that: when tea leaves are purchased in the first step, the purchased tea leaves are required to have the appearance of thick strips, emerald green and rich luster, and also be required to have light chestnut fragrance when smelled.
3. The processing method of the high-end flat emerald green tea leaves of the dark green tea leaves in summer and autumn according to claim 1, characterized in that: in the second step, in the spreading process, the tea leaves are required to be turned over by using a tool, and the turning over treatment is repeated for at least 8-10 times.
4. The processing method of the high-end flat emerald green tea leaves of the dark green tea leaves in summer and autumn according to claim 1, characterized in that: in the process of spreading and cooling after the water removing in the third step, the temperature of the tea needs to be measured by using a temperature detector, and the tea can be spread on a breathable net cover for processing after being cooled to 20-30 ℃.
5. The processing method of the high-end flat emerald green tea leaves of the dark green in summer and autumn according to claim 4, characterized in that: the model of the water-removing bud-wrapping machine in the third step is 6CCT-35, and the water content of the tea leaves after the water-removing is finished is required to be controlled to be 60-65%.
6. The processing method of the high-end flat emerald green tea leaves of the dark green tea leaves in summer and autumn according to claim 1, characterized in that: in the fourth step, when the tea leaves are subjected to moisture regain, the temperature and the humidity of moisture regain equipment are controlled to be 35-55 ℃ and 63-77%, and then the tea leaves are placed for 18-26 minutes and then taken out.
7. The processing method of the high-end flat emerald green tea leaves of the dark green tea leaves in summer and autumn according to claim 1, characterized in that: and in the sixth step, when the tea leaves are fried, the temperature is controlled at 125-143 ℃, and the frying is finished when the water content of the tea leaves is 6.5-8.3%, and the addition amount of the green tea does not exceed 300 g each time.
8. The processing method of the high-end flat emerald green tea leaves of the dark green tea leaves in summer and autumn according to claim 1, characterized in that: and seventhly, selecting a drum-type far infrared aroma raising machine as aroma raising equipment, and controlling the rotating speed of the drum-type far infrared aroma raising machine within 30-50r/min during aroma raising.
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| CN102511575A (en) * | 2011-12-30 | 2012-06-27 | 贵州大学 | Processing method for improving quality of Summer and Autumn green tea |
| CN102940053A (en) * | 2012-11-02 | 2013-02-27 | 婺源县聚芳永茶业有限公司 | Green tea processing method for reducing bitterness of autumn tea and summer tea |
| CN104082435A (en) * | 2014-06-13 | 2014-10-08 | 句容谷歌庄园现代农业科技发展有限公司 | Processing method for small leaf green tea particles |
| CN105028725A (en) * | 2015-08-24 | 2015-11-11 | 王传财 | Production method of roasted green tea |
| CN105053300A (en) * | 2015-09-10 | 2015-11-18 | 贵州省凤冈县永田露茶业有限公司 | Processing process of plateau green tea |
| CN105192168A (en) * | 2015-09-14 | 2015-12-30 | 贵州大自然科技股份有限公司 | Palm bud green tea and preparation method thereof |
| CN106212796A (en) * | 2016-08-22 | 2016-12-14 | 安徽省司空山品牌运营管理有限公司 | A kind of Buddhist tea beverage and preparation method thereof |
| CN106359725A (en) * | 2016-11-10 | 2017-02-01 | 湄潭县京贵茶树花产业发展有限公司 | Processing method of scented black tea |
| CN107624902A (en) * | 2017-10-17 | 2018-01-26 | 湖南望城乌山贡茶业有限公司 | It is a kind of that the method for spending fragrant and sweet congou tea is prepared using Summer-autumn tea |
| CN108770958A (en) * | 2018-06-27 | 2018-11-09 | 安徽含眉生态茶叶有限公司 | A kind of processing technology mitigating summer and autumn bitter taste of green tea |
| CN109527148A (en) * | 2019-01-11 | 2019-03-29 | 中华全国供销合作总社杭州茶叶研究所 | Processing method, tealeaves, tea bag and the drink of Summer-autumn tea |
| CN209711349U (en) * | 2019-02-28 | 2019-12-03 | 杭州径山神龙茶业有限公司 | A kind of automatic tea steaming machine structure |
| CN111194798A (en) * | 2020-02-26 | 2020-05-26 | 深圳市深宝华城科技有限公司 | Processing method of flower-fragrance green tea with enhanced fragrance |
| CN112385713A (en) * | 2020-11-23 | 2021-02-23 | 林元霞 | Tea leaf fixation system |
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Application publication date: 20210813 |