CN113632858B - Processing method for reducing astringency of Longjing tea - Google Patents
Processing method for reducing astringency of Longjing tea Download PDFInfo
- Publication number
- CN113632858B CN113632858B CN202110929999.8A CN202110929999A CN113632858B CN 113632858 B CN113632858 B CN 113632858B CN 202110929999 A CN202110929999 A CN 202110929999A CN 113632858 B CN113632858 B CN 113632858B
- Authority
- CN
- China
- Prior art keywords
- tea
- longjing tea
- fresh
- longjing
- astringency
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Tea And Coffee (AREA)
Abstract
The invention provides a processing method for reducing astringency of Longjing tea. Comprising the following steps: and (5) light-shielding ventilation spreading: picking fresh leaves of Longjing tea with one bud and one leaf or two buds and two leaves, placing the fresh leaves on an indoor bamboo plaque, standing, keeping away from light, ventilating and spreading until the water content is 50-60%; high-temperature fixation and rapid dehydration: a net-shaped shielding object is arranged above the pan body of the flat tea frying machine for 2.0-3 min to quickly raise the temperature of the fresh leaves of the Longjing tea, and a fan device is started for 0.5-1 min to quickly lower the temperature and redundant moisture of the fresh leaves of the Longjing tea; shaping the green pot; parching to dry to obtain Longjing tea product. Compared with the traditional process, the Longjing tea product with reduced phenol-ammonia ratio and reduced astringency has the advantages that the tea polyphenol content in the biochemical components is reduced, the amino acid content is increased, the phenol-ammonia ratio is reduced, the astringency in the sensory quality is reduced, the quality total score is improved, the astringency of the Longjing tea product is obviously reduced compared with that of the Longjing tea product with the traditional process, and the quality of the Longjing tea is improved.
Description
Technical Field
The invention belongs to the field of tea processing, and particularly relates to a processing method for reducing astringency of Longjing tea.
Background
Tea taste is one of the important factors determining tea quality and is the result of the combined effect of different biochemical substances in different concentrations on human gustatory nerves. Longjing tea is a stir-fried representative, has the characteristics of rich and mellow taste, freshness, sweet taste and the like, and has the quality characteristics of green color, fragrant depression, sweet taste and beautiful shape. The fresh leaves of Longjing tea are tender, the process flow is simpler, and the conversion of flavor substances is not facilitated, so that slight astringency or astringency exists frequently, and the astringency is mainly caused by higher content of phenol substances such as tea polyphenol. The astringency of the Longjing tea can be reduced through the high-temperature wet heat effect, but the pot temperature of a flat tea frying machine for processing the Longjing tea is generally set to be about 200-220 ℃, and the explosion point and the burnt smell are easy to occur to the fresh leaves of the Longjing tea beyond the temperature, and the temperature of the fresh leaves of the Longjing tea is about 60 ℃, so that the problem of reducing the tea polyphenol content and the astringency of the Longjing tea on the premise of not changing the pot temperature is always solved.
Disclosure of Invention
In order to solve the technical problems, the invention provides a processing method for reducing the astringency of Longjing tea. The Gao Wenshi heat effect of the fresh leaves of the Longjing tea is realized under the condition that the process parameter setting of the original flat tea frying process is not changed, the tea polyphenol and the phenol-ammonia ratio are reduced, the flavor quality of the Longjing tea is improved, and then the Qinghui tea is subjected to the pan and the bright pan treatment, so that the Longjing tea product with improved flavor quality and reduced astringency or without astringency is obtained.
The technical scheme of the invention is as follows:
a processing method for reducing astringency of Longjing tea comprises the following steps:
(1) Manually picking fresh leaf raw materials of one bud and one leaf or two buds and two leaves, uniformly spreading the fresh leaf raw materials on an indoor bamboo plaque, standing, and ventilating and spreading the fresh leaf raw materials in a dark place;
(2) Adopting a flat tea frying machine to de-enzyme fresh tea leaves, wherein the de-enzyming temperature is 200-220 ℃ and the de-enzyming time is 2.5-4 min, arranging a net-shaped shielding object above a pot body for 2-3min, and then blowing by a fan for 0.5-1 min;
(3) Shaping the green pan by adopting a flat tea frying machine at 140-160 ℃, firstly arranging a net-shaped shielding object above the pan body for 1-2min, and performing light pressure for 2-4min, medium pressure for 4-8 min and heavy pressure for 1-3 min;
(4) Parching to dry: adopting a flat tea frying machine, wherein the temperature is 120-140 ℃, firstly arranging a net-shaped shielding object above a pot body for 1-2min, and performing light pressing for 1-2min, medium pressing for 7-10 min and light pressing for 2-3 min; obtaining the finished product Longjing tea.
In the step (1), the thickness is required to be 2-5 cm, the temperature is 15-25 ℃, the ventilation is 1-3 m/s, and the spreading time is 4-8 h.
In the step (2), the high-temperature fixation and rapid dehydration are carried out, wherein a flat tea frying machine is required to carry out fixation on fresh tea leaves, fixation temperature is 200-220 ℃, a net-shaped shielding object is arranged above a pot body of the flat tea frying machine, the fresh tea leaves are fried in a non-pressure state for 1-1.5min, the fresh tea leaves are fried in a light pressure state for 1-1.5min, then the shielding object is removed, a fan is started to blow air into the pot of the flat tea frying machine, and the fresh tea leaves of the longjing are fried in a light pressure to medium pressure state for 0.5-1 min.
In the step (3), the shaping treatment of the green pot adopts a flat tea frying machine, the temperature is 140-160 ℃, a net-shaped shielding object is arranged above the pot body, fresh leaves are fried in a light pressure state for 1-2min, then the shielding object is removed, the light pressure time is 1-2min, the medium pressure is 4-8 min, and the heavy pressure time is 1-3 min.
In the step (4), a flat tea frying machine is adopted for the roasting treatment of the bright pot, the temperature is 120-140 ℃, a net-shaped shielding object is arranged above the pot body, the roasting time is 1-2min in a light pressure state, then the shielding object is removed, the light pressure time is 1-2min, the medium pressure is 7-10 min, and the light pressure is 2-3 min; and obtaining the finished product of the Longjing tea.
The net-shaped shielding object is a cover plate which is fixedly arranged above the pot body and can be turned over, and meshes are formed in the cover plate, so that shielding of the pot body can be realized or shielding can be removed through turning over the cover plate.
The mesh size of the cover plate is 50-100 meshes.
The shielding object is arranged in a net shape so as not to influence water loss and avoid water smoky smell when shielding and raising the temperature, and in the step 2), after shielding and raising the temperature, the leaf temperature is quickly reduced to a normal level by a fan and water vapor is blown away, so that the method is beneficial to subsequent processing procedures.
The Longjing tea process of the invention is different from the common Longjing tea process in that: (1) The fresh leaves are spread and ventilated in a dark place, so that the chlorophyll content and the amino acid content are improved, the tea polyphenol content is reduced, the appearance of the final product is extremely green and moist, the astringency is reduced, and the taste is more mellow; (2) Under the condition of not changing the original technological parameters, a shielding object is arranged above the flat tea frying machine to realize the high-temperature wet heat effect of the fresh leaves of the Longjing tea, the temperature of the fresh leaves of the Longjing tea is improved by 10-20 ℃ compared with the original technology, the content of tea polyphenol is further reduced, the ratio of phenol to ammonia is reduced, the astringency is reduced, and the flavor quality of the Longjing tea is improved.
According to the processing method for reducing the astringency of the Longjing tea, provided by the invention, under the condition that the pot temperature is not changed, the temperature of the fresh leaves of the Longjing tea is improved to about 80 ℃ by arranging the shielding object above the pot body, the tea polyphenol content in the fresh leaves of the Longjing tea is obviously reduced by the high-temperature damp-heat effect, the phenol-ammonia ratio is reduced, the astringency is reduced, and the taste quality of the Longjing tea is improved. And then carrying out pan treatment and pan treatment to obtain the Longjing tea product with improved taste quality and reduced or no astringency. Compared with the biochemical components of the conventional process, the product has the advantages of reduced tea polyphenol content, increased amino acid content, reduced phenol-ammonia ratio, reduced astringency in sensory quality, improved total quality, obvious reduced astringency compared with the Longjing tea of the conventional process, and improved quality of Longjing tea.
Detailed Description
Process for preparing ordinary Longjing tea as control
A processing method of traditional Longjing tea comprises the following specific steps: (1) indoor spreading: picking two fresh leaves of one bud in spring; placing fresh leaves in a room, spreading for 4 hours to reduce the temperature of the leaves, dehydrating and softening fresh She Zhujian, and exposing fragrance of flowers due to the decrease of green air; (2) green pot treatment: carrying out green pot treatment on the leaves, wherein the temperature of the green pot is 200-220 ℃ and the time is 5-10 min; (3) spreading for cooling and conditioning: placing the leaves treated by the green pot in a shade place for spreading and conditioning treatment, wherein the treatment time is 1-2 h; (4) bright pot treatment: carrying out a bright-pot treatment on the leaves after spreading to cool and conditioning, wherein the treatment temperature is 160-170 ℃ and the treatment time is 8-12 min; (5) roller fragrance extraction: the fragrance is extracted by adopting a two-step roller, wherein the temperature range of the first step is controlled to be 90-100 ℃ and the time is 15-30 min; the temperature range of the second step is controlled to be 120-130 ℃ and the time is 5-10 min; (6) winnowing and impurity removal: and (5) removing the yellow flakes and the broken pieces by adopting a winnowing machine to obtain the common Longjing tea product.
Example 1
A processing method for reducing astringency of Longjing tea comprises the following specific steps: (1) spreading: picking fresh leaves of Longjing tea with one bud and one leaf or two buds and two leaves in sunny days, and placing the fresh leaves on an indoor bamboo plaque for standing, keeping away from light, ventilating and spreading for 4 hours; (2) enzyme deactivation: the tea fresh leaves are deactivated by adopting a flat tea frying machine, wherein the deactivation temperature is 200 ℃, the deactivation time is 2.5min, a net-shaped shielding object is arranged above a pot body (a net-shaped cover plate arranged above the pot body is folded) for 2min, the fresh leaves are fried in a non-pressure state for 1min, the fresh leaves are fried in a light pressure state for 1min, then the cover plate is opened, a fan is used for blowing, and the fresh leaves of the longjing tea are fried in a medium pressure state for 0.5min; (3) shaping the green pot: adopting a flat tea frying machine, wherein the temperature is 140 ℃ and the time is 8min, firstly arranging a net-shaped shielding object above the pot body (folding a net-shaped cover plate arranged above the pot body), frying fresh leaves in a light pressure state for 1min, then opening the cover plate, and carrying out light pressure for 2min, medium pressure for 4min and heavy pressure for 1min. The method comprises the steps of carrying out a first treatment on the surface of the (4) roasting and drying the mixture in a bright pot: adopting a flat tea frying machine, wherein the temperature is 120 ℃ for 11min, firstly arranging a net-shaped shielding object above the pot body (folding a net-shaped cover plate arranged above the pot body), stir-frying fresh leaves in a light pressure state for 1min, then opening the cover plate, and performing light pressure for 1min, medium pressure for 7min and light pressure for 2min to obtain a finished product of the Longjing tea with reduced astringency.
Example 2
A processing method for reducing astringency of Longjing tea comprises the following specific steps: (1) spreading: picking fresh leaves of Longjing tea with one bud and one leaf or two buds and two leaves in sunny days, and placing the fresh leaves on an indoor bamboo plaque for standing, keeping away from light, ventilating and spreading for 6 hours; (2) enzyme deactivation: the tea fresh leaves are deactivated by adopting a flat tea frying machine, wherein the deactivation temperature is 210 ℃, the deactivation time is 3min, a net-shaped shielding object is arranged above a pot body (a net-shaped cover plate arranged above the pot body is folded) for 2min, the fresh leaves are fried in a non-pressure state for 1min, the fresh leaves are fried in a light pressure state for 1min, then the cover plate is opened, a fan is used for blowing, and the Longjing tea fresh leaves are fried in a medium pressure state for 1min; (3) shaping the green pot: adopting a flat tea frying machine, wherein the temperature is 150 ℃ and the time is 13min, firstly arranging a net-shaped shielding object above the pot body (folding a net-shaped cover plate arranged above the pot body), frying fresh leaves for 2min in a light pressure state, then opening the cover plate, and carrying out light pressure for 3min, medium pressure for 6min and heavy pressure for 2min. The method comprises the steps of carrying out a first treatment on the surface of the (4) roasting and drying the mixture in a bright pot: adopting a flat tea frying machine, wherein the temperature is 130 ℃ and the time is 14min, firstly arranging a net-shaped shielding object above the pot body (folding a net-shaped cover plate arranged above the pot body), stir-frying fresh leaves in a light pressure state for 1min, then opening the cover plate, and performing light pressure for 2min, medium pressure for 9min and light pressure for 2min to obtain a finished product of the Longjing tea with reduced astringency.
Example 3
A processing method for reducing astringency of Longjing tea comprises the following specific steps: (1) spreading: picking fresh leaves of Longjing tea with one bud and one leaf or two buds and two leaves in sunny days, and placing the fresh leaves on an indoor bamboo plaque for standing, keeping away from light, ventilating and spreading for 8 hours; (2) enzyme deactivation: the tea fresh leaves are deactivated by adopting a flat tea frying machine, wherein the deactivation temperature is 220 ℃, the deactivation time is 4min, a net-shaped shielding object is arranged above a pot body (a net-shaped cover plate arranged above the pot body is folded) for 3min, the fresh leaves are fried in a non-pressure state for 1min, the fresh leaves are fried in a light pressure state for 2min, then the cover plate is opened, a fan is used for blowing, and the Longjing tea fresh leaves are fried in a medium pressure state for 1min; (3) shaping the green pot: adopting a flat tea frying machine, wherein the temperature is 160 ℃, the time is 17min, a net-shaped shielding object is arranged above the pot body (a net-shaped cover plate arranged above the pot body is folded), fresh leaves are fried for 2min in a light pressure state, then the cover plate is opened, the light pressure time is 4min, the medium pressure is 8min, and the heavy pressure time is 3min. The method comprises the steps of carrying out a first treatment on the surface of the (4) roasting and drying the mixture in a bright pot: adopting a flat tea frying machine, wherein the temperature is 140 ℃ for 17min, firstly arranging a net-shaped shielding object above the pot body (folding a net-shaped cover plate arranged above the pot body), stir-frying fresh leaves in a light pressure state for 2min, then opening the cover plate, and performing light pressure for 2min, medium pressure for 10min and light pressure for 3min to obtain a finished product of the Longjing tea with reduced astringency.
TABLE 1 quality results of products obtained by different treatments
As shown in Table 1, the Longjing tea product obtained by the invention has more smooth appearance, fragrance Gao Shuang, reduced taste and astringency, and obviously improved overall quality.
TABLE 2 Biochemical results of products obtained by different treatments
As shown in Table 2, the tea polyphenol content of the product obtained by the invention is reduced, and the phenol-ammonia ratio is reduced.
The foregoing description of the preferred embodiments of the invention is not intended to be limiting, but rather is intended to cover all modifications, equivalents, and alternatives falling within the spirit and principles of the invention.
Claims (3)
1. A processing method for reducing astringency of Longjing tea is characterized by comprising the following steps:
(1) Manually picking fresh leaf raw materials of one bud and one leaf or two buds, uniformly spreading the fresh leaf raw materials on an indoor bamboo plaque, standing the fresh leaf raw materials, keeping the fresh leaf raw materials away from light, ventilating and spreading the fresh leaf raw materials away from the light, wherein the thickness of the fresh leaf raw materials is required to be 2-5 cm, the temperature is 15-25 ℃, the fresh leaf raw materials are away from the light, ventilating the fresh leaf raw materials for 1-3 m/s, and the spreading time is 4-8 h;
(2) Adopting a flat tea frying machine to de-enzyme fresh tea leaves, wherein the de-enzyming temperature is 200-220 ℃ and the de-enzyming time is 2.5-4 min, firstly arranging a net-shaped shielding object above a pot body of the flat tea frying machine, stir-frying the fresh tea leaves in a non-pressure state for 1-1.5min, stir-frying the fresh tea leaves in a light pressure state for 1-1.5min, then removing the shielding object, starting a fan to blow air into a pot of the flat tea frying machine, and stir-frying the fresh tea leaves in a Longjing tea state in a light pressure to medium pressure state for 0.5-1 min;
(3) Adopting a flat tea frying machine to carry out shaping treatment on a green pot, wherein the temperature is 140-160 ℃, a net-shaped shielding object is arranged above the pot body, fresh leaves are fried in a light pressure state for 1-2min, then the shielding object is removed, the light pressure time is 1-2min, the medium pressure is 4-8 min, and the heavy pressure time is 1-3 min;
(4) Parching to dry: adopting a flat tea frying machine, wherein the temperature is 120-140 ℃, firstly arranging a net-shaped shielding object above a pot body, frying for 1-2min in a light pressure state, then removing the shielding object, and performing light pressure for 1-2min, medium pressure for 7-10 min and light pressure for 2-3 min; and obtaining the finished product of the Longjing tea.
2. The processing method for reducing astringency of Longjing tea as claimed in claim 1, wherein the mesh-shaped shielding object is a cover plate which is fixedly arranged above the pan body and can be turned over, meshes are arranged on the cover plate, and shielding of the pan body can be realized or removed by turning over the cover plate.
3. A process for reducing the astringency of longjing tea as defined in claim 2 wherein said cover has a mesh size of 50-100 mesh.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110929999.8A CN113632858B (en) | 2021-08-13 | 2021-08-13 | Processing method for reducing astringency of Longjing tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110929999.8A CN113632858B (en) | 2021-08-13 | 2021-08-13 | Processing method for reducing astringency of Longjing tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113632858A CN113632858A (en) | 2021-11-12 |
| CN113632858B true CN113632858B (en) | 2023-08-29 |
Family
ID=78421684
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110929999.8A Active CN113632858B (en) | 2021-08-13 | 2021-08-13 | Processing method for reducing astringency of Longjing tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113632858B (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003153651A (en) * | 2001-09-10 | 2003-05-27 | Unicafe Inc | Method for manufacturing tea, and method for manufacturing green tea, green powdered tea, oolong tea, or black tea |
| KR20090043097A (en) * | 2007-10-29 | 2009-05-06 | 박동춘 | Preparing method of fermented green tea |
| CN106615301A (en) * | 2016-12-29 | 2017-05-10 | 萧氏茶业集团有限公司 | Preparation method of superfine tea powder |
| CN108935768A (en) * | 2018-08-18 | 2018-12-07 | 芜湖市春满壶茶业有限公司 | A kind of green-tea making technique |
| CN110710578A (en) * | 2019-07-10 | 2020-01-21 | 杭州市农业科学研究院 | Processing method of sea sedge-flavored Longjing tea |
| CN111165604A (en) * | 2020-01-15 | 2020-05-19 | 安徽省金寨县金龙玉珠茶业有限公司 | Granular round waist-shaped green tea shape manufacturing process |
| CN211532613U (en) * | 2019-12-30 | 2020-09-22 | 宜宾川红茶业集团有限公司 | Tea wrap cooling body |
| CN112273479A (en) * | 2020-11-27 | 2021-01-29 | 杭州小帘栊餐饮管理有限公司 | Automatic change stir-fry tea equipment |
| CN112471280A (en) * | 2020-12-21 | 2021-03-12 | 黄山市神耘节能设备制造有限公司 | Tea frying machine |
-
2021
- 2021-08-13 CN CN202110929999.8A patent/CN113632858B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003153651A (en) * | 2001-09-10 | 2003-05-27 | Unicafe Inc | Method for manufacturing tea, and method for manufacturing green tea, green powdered tea, oolong tea, or black tea |
| KR20090043097A (en) * | 2007-10-29 | 2009-05-06 | 박동춘 | Preparing method of fermented green tea |
| CN106615301A (en) * | 2016-12-29 | 2017-05-10 | 萧氏茶业集团有限公司 | Preparation method of superfine tea powder |
| CN108935768A (en) * | 2018-08-18 | 2018-12-07 | 芜湖市春满壶茶业有限公司 | A kind of green-tea making technique |
| CN110710578A (en) * | 2019-07-10 | 2020-01-21 | 杭州市农业科学研究院 | Processing method of sea sedge-flavored Longjing tea |
| CN211532613U (en) * | 2019-12-30 | 2020-09-22 | 宜宾川红茶业集团有限公司 | Tea wrap cooling body |
| CN111165604A (en) * | 2020-01-15 | 2020-05-19 | 安徽省金寨县金龙玉珠茶业有限公司 | Granular round waist-shaped green tea shape manufacturing process |
| CN112273479A (en) * | 2020-11-27 | 2021-01-29 | 杭州小帘栊餐饮管理有限公司 | Automatic change stir-fry tea equipment |
| CN112471280A (en) * | 2020-12-21 | 2021-03-12 | 黄山市神耘节能设备制造有限公司 | Tea frying machine |
Non-Patent Citations (1)
| Title |
|---|
| 潘根生等.《茶业大全》.中国农业出版社,1995,(第1版),201-203. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113632858A (en) | 2021-11-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101791020B (en) | Method for processing fragrant black tea | |
| CN106900889A (en) | A kind of method that utilization Summer-autumn tea prepares sweet odor type congou tea | |
| CN104026272A (en) | Processing method for Congou black tea | |
| CN104585370B (en) | A kind of dark brownish green method for preparing Maofeng tea of non-albefaction phase | |
| CN105875886A (en) | Processing method of black tea | |
| CN106070742A (en) | A kind of processing method of natural flowery type steaming green tea | |
| CN110754542A (en) | Method for making flower-fragrance tea | |
| CN103583715A (en) | Preparation method for green tea | |
| CN106942401B (en) | Early spring nectar tea and its preparing method | |
| CN107319033A (en) | A kind of processing method of needle-like milk green tea | |
| CN113632858B (en) | Processing method for reducing astringency of Longjing tea | |
| CN103404629B (en) | Processing method for curved black tea | |
| CN112056420A (en) | SOD black tea processing technological process | |
| CN118203055A (en) | Honey fragrance yellow tea | |
| CN110973300A (en) | Processing method of golden kwan-yin high-aroma innovative black tea | |
| CN106417712A (en) | Manufacturing technology of particle type green-core oolong black tea | |
| CN113854371B (en) | Yellow tea and processing method thereof | |
| CN110150410B (en) | Processing method of high-aroma tea | |
| CN105076518A (en) | Processing and preparing method of white tea | |
| CN109820062A (en) | The red preparation method of Wuyi rock | |
| CN112806449A (en) | Yellow tea and preparation method thereof | |
| CN110710578A (en) | Processing method of sea sedge-flavored Longjing tea | |
| CN110393086B (en) | Processing method of medium and low-grade Longjing tea mechanical picking machine | |
| CN112155099A (en) | Aquilaria sinensis leaf oolong tea and preparation process thereof | |
| CN105994704A (en) | Novel flat green tea processing technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |