CN114600994A - Rubus chingii leaf black tea and preparation method thereof - Google Patents
Rubus chingii leaf black tea and preparation method thereof Download PDFInfo
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- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention discloses raspberry leaf black tea and a preparation method thereof, wherein the raspberry leaf black tea comprises raspberry leaves, raspberry, hyssop and lemon grass, and the weight ratio of the raspberry leaves, the raspberry, the hyssop and the lemon grass is 4: 4: 3: 6. according to the raspberry leaf black tea for treating the stasis toxin type colitis and the preparation method thereof, the hyssop and the lemon grass which promote absorption are matched, so that the effect of the raspberry leaves can be fully exerted, the ellagic acid contained in the raspberry leaves has a strong inhibiting effect on staphylococcus aureus, vibrio cholerae and the like, and the immunity of a human body can be obviously improved; the method reasonably processes the waste raspberry leaves by a scientific and effective method, preserves the effective components such as ellagic acid and the like to a large extent, fully explores the use value of the raspberry leaves, activates and protects agricultural ecological resources, and has important significance for the resource production of raspberry wastes.
Description
Technical Field
The invention relates to the field of black tea preparation, and particularly relates to a raspberry leaf black tea and a preparation method thereof.
Background
Rubi fructus, also known as raspberry, is a berry plant of Rubus of Rosaceae. The dried fruits of the raspberry are the traditional Chinese medicine raspberry collected in Chinese pharmacopoeia, and have the effects of tonifying kidney, securing essence, reducing urination, nourishing liver and improving eyesight; the raspberry leaves contain abundant flavonoids, proteins, crude fat, crude fibers, various amino acids, vitamins, mineral elements and the like.
The compendium of materia Medica records: its (raspberry) leaf can be used as medicine, and its taste is sweet and neutral, and has no toxicity; tonify kidney, secure essence, nourish liver, improve vision and reduce urination. Decocting stem and leaf with water, and can be used for external application for relieving itching, treating bugantia and blister; the leaves are pounded and may be applied with blister. Modern researches show that the raspberry leaves have a strong inhibiting effect on staphylococcus aureus, vibrio cholerae and the like, the immunity of a human body can be obviously improved, and the extract of the raspberry leaves can also reduce blood sugar and blood fat, so that the raspberry leaves have the function of both medicine and food, and the development of raspberry leaf tea has high value.
The fermented tea taking the raspberry leaves as the main raw material is formula tea, the raspberry leaves are directly discarded based on agricultural production waste, the use value of the raspberry leaves cannot be fully reflected, and the cost control of agricultural resource production is affected due to the fact that the waste treatment is needed and the separate treatment cost is needed.
Disclosure of Invention
The invention aims to provide raspberry leaf black tea and a preparation method thereof, and aims to solve the problems that the raspberry leaves which are wastes generated in raspberry production and are directly discarded cannot be fully utilized, and cost control of agricultural resource production is influenced.
In order to achieve the purpose, the invention provides the following technical scheme:
a black tea containing folium Rubi comprises folium Rubi.
The raspberry leaf compound black tea comprises raspberry leaves, raspberry, hyssop and lemon grass, wherein the weight ratio of the raspberry leaves to the raspberry to the hyssop to the lemon grass is 4: 4: 3: 6.
a preparation method of raspberry leaf black tea comprises the following steps:
(1) picking: harvesting in 3 to 6 ten days every year, selecting fresh raspberry leaves with yellow green bud leaves, wherein the bud leaves are required to be fresh and complete, and preventing crushing and crushing damage;
(2) withering: adopting a trough type withering, natural withering or comprehensive withering mode to wither and adjust fresh leaves until the leaves lose luster, the leaf color is changed into dark green, and the leaves are slightly shrunken;
(3) rolling: rolling for 30-90 min until the rolling rate of the rolled leaves is more than 85%, tightly rolling the leaves, and overflowing the leaf juice on the surface;
(4) fermentation: fermenting by a fermentation machine; spreading the twisted raspberry leaves in the step (3) and putting the spread leaves into a fermentation machine, wherein the thickness of the spread leaves of the tea is 1.5-2.5 cm, the temperature is 25-35 ℃, the relative humidity is 90-98%, and the fermentation time is 2.5-6 h. Fermenting until 70-80% of the fermented leaves reach a dark brown color to a reddish brown color and are slightly fragrant in flowers and fruits;
(5) and (3) drying: and (4) layering, staggering, tiling and drying the different fermented leaves prepared in the step (4), and sequentially adopting gross fire primary drying and full fire full drying. The initial drying is carried out by hot air drying for 15min by gross fire at 90 ℃ until the water content is 8-10 percent; the dried tea leaves are dried for 60-90 min by hot air with sufficient fire at 75-85 ℃ until the water content of the tea leaves is 4-6%.
(6) Shaping: and (3) removing ribs and stalks of the dried tea leaves and the raspberry leaves prepared in the step (5) by using a color selector, removing yellow flakes and powder by using a winnowing machine, distinguishing the lengths and the thicknesses by using a circular screen machine and a shaking screen machine to enable the specifications to be uniform and tidy, preparing the raspberry leaf black tea, and adding a certain amount of raspberry, hyssop and lemon grass into the black tea to prepare the formula raspberry leaf black tea.
As a preferred technical scheme, the selected bud leaves mainly comprise the bud leaves which are initially expanded from one bud to three leaves and are initially expanded from one bud to three leaves, and the bud leaves are initially expanded from one bud to three leaves;
can be harvested before the lignification of the bud leaves, ensures that the bud leaves have less fiber and are convenient to knead, and the tip part has sufficient contents of auxin, nutrient substances and the like from the bud leaves which are just developed from one bud and one leaf to three leaves because of the top end advantage, thereby having high nutritional value.
As a preferred technical scheme, the water content of the withered bud leaves is 63% -68%, and the withering can be carried out for dehumidification and enzyme deactivation;
in the process, the moisture of the evaporation part firstly makes the outer surface of the bud leaves more flexible, and is not easy to damage in the later rolling process, so that the inner green leaf alcohol is gradually decomposed, and the green and astringent taste is reduced.
As a preferred technical scheme, a manual rolling mode is adopted, and the manual rolling is carried out for 60-90 min;
the manual rolling can effectively control the force, and prevent the integrity from being damaged due to the fact that the outer surface is directly rolled and broken when the flexibility of the bud leaves is insufficient in the initial rolling stage.
As a preferred technical scheme, a mechanical rolling mode is adopted, mechanical rolling is carried out for 30-60 min, and mechanical pressurization follows the principle of firstly lightening, then lightening and then lightening;
mechanical rolling can raise the efficiency by a wide margin, and through adjusting the dynamics of rolling of disk rolling machine, light earlier stage is rubbed, can prevent that the bud leaf from going on softening earlier and avoiding direct breakage, the middle part is heavily rubbed, can overflow in the surface with leaf juice extrusion, diffusion that can be quick when guaranteeing the steep improves the taste, the later stage is gently rubbed, roll up the leaf strip together, accomplish the plastic, with most leaf juice parcel, the parcel that improves effective constituent prevents directly volatilizing, and can guarantee beautifully.
As a preferred technical scheme, the fermentation temperature is 28-32 ℃, the relative humidity is 92-96%, and the fermentation time is 2-6 h;
through further accurate humiture and fermentation time, can be under accurate humiture environment, can slowly ferment the bud leaf, can guarantee that the flowers and fruits are fragrant fully to be preserved.
As the preferred technical scheme, the condition that the dry strips are tightened by the initial dry of the gross fire and have strong stinging hand feeling is moderate, and the condition that the tea strips are twisted by fingers to form powder is met by the full dry of the gross fire;
the method has the advantages that the primary drying of the raw hair fire can quickly volatilize water, oxidase in bud leaves is quickly passivated and loses efficacy, excessive loss caused by excessive oxidation of effective components such as ellagic acid is prevented, full-fire full-drying is carried out, the internal water is gradually volatilized at a lower temperature, on the premise that the effective components such as ellagic acid are not damaged, the water is gradually evaporated to dryness, and the storage duration is ensured.
Compared with the prior art, the invention has the beneficial effects that:
according to the raspberry leaf black tea and the preparation method thereof provided by the invention, the achyranthes bidentata and lemon grass for promoting absorption are matched, so that the antibacterial and anti-inflammatory effects of the raspberry leaves can be fully exerted;
ellagic acid contained in the raspberry leaves has strong inhibitory effect on staphylococcus aureus, vibrio cholerae and the like, and can obviously improve the immunity of human bodies; the method reasonably processes the waste raspberry leaves by a scientific and effective method, preserves the effective components such as ellagic acid and the like to a large extent, fully explores the use value of the raspberry leaves, activates and protects agricultural ecological resources, and has important significance for the resource production of raspberry wastes;
and if the fermentation time misses the optimal stop time period due to accidents, the fermentation time can be directly prolonged to about 6 hours, the quality of a finished product can be ensured to be close to the optimal state, the waste of materials is avoided, the processing fault tolerance rate is improved, and the production cost is reduced.
Drawings
FIG. 1 is a calibration curve of a gallic acid control product of the present invention;
FIG. 2 is a table showing the effect of withered tea leaves of different moisture content on tea quality;
FIG. 3 is a table showing the effect of different rolling methods on tea quality according to the present invention;
FIG. 4 is a schematic diagram illustrating the effect of different twisting times on quality according to the present invention;
FIG. 5 is a schematic diagram showing the effect of different fermentation times on quality according to the present invention.
Detailed Description
In the inspection of the fermentation process of the raspberry cotyledon, the total phenol content and the clarity are respectively used as indexes, and the influence of the water content, the rolling mode, the rolling time and the fermentation time after withering on the quality of the raspberry cotyledon fermented tea is inspected through a single factor.
The first embodiment is as follows:
comparison of bud and leaf tea preparations with different Water contents
1. Guarantee that other variables are unified, the single variable contrast of bud leaf water content is implemented and is processed after withering:
selecting fresh raspberry leaves with yellow-green buds, naturally withering the fresh raspberry leaves until the water content is 63% and 68% respectively, rolling the fresh raspberry leaves in a mechanical rolling mode for 30min, putting the fresh raspberry leaves into a fermentation machine for fermentation, spreading the leaves to be 2.0cm thick, setting the fermentation temperature to be 30 ℃ and the relative humidity to be 92%, fermenting the leaves for 3h, and drying the leaves to obtain 63% bud-leaf raspberry leaf tea and 68% bud-leaf raspberry leaf tea respectively.
2. And (3) determining total phenols of the raspberry leaf tea:
2.1 solution preparation:
preparation of control solution- -accurately weighing 10.05mg of gallic acid control, placing in a 10ml brown measuring flask, adding water to dissolve and dilute to scale, accurately sucking 1ml, placing in a 10ml brown measuring flask, diluting with water to scale, and shaking to obtain the final product (each 1ml contains gallic acid 0.1005 mg).
Preparation of test solution- -taking 0.50g of raspberry tea powder prepared by different processes, precisely weighing, placing in a 100ml brown measuring flask, adding 80ml of water, performing ultrasonic treatment for 45 minutes, cooling, diluting with water to scale, shaking up, standing (precipitating solid substance), filtering, and placing the filtrate in the brown measuring flask.
2.2 preparation of Standard Curve:
precisely measuring reference substance solutions 0.25ml, 0.50ml, 1.00ml, 1.25ml, 1.50ml and 2.00ml, respectively placing in 25ml brown measuring bottles, respectively adding 1ml of phosphomolybdic tungstic acid test solution, respectively adding water to 12ml, diluting to scale with 29% sodium carbonate solution, shaking uniformly, standing for 30 minutes with corresponding reagents as blanks, measuring absorbance at 760nm wavelength by ultraviolet-visible spectrophotometry, and drawing a standard curve with the absorbance as ordinate and the concentration as abscissa. See fig. 1.
2.3 determination:
precisely measuring 1ml of the test solution, placing the test solution in a 25ml brown measuring flask, adding 10ml of water from the point of adding 1ml of the phosphomolybdic tungstic acid test solution according to the method under the preparation item of the standard curve, measuring the absorbance by the method, reading the amount (mg) of the gallic acid in the test solution from the standard curve, and calculating to obtain the gallic acid.
3. And (3) determining the clarity of the raspberry leaf tea:
3.1 solution preparation:
preparation of test solution by weighing Rubi fructus tea 3g prepared by different processes, adding 150ml boiling water, covering, standing for 5min, pouring out tea soup, and cooling.
3.2 determination:
precisely measuring 1ml of sample solution, placing in a 25ml brown measuring flask, adding distilled water to scale, taking corresponding distilled water as blank, and measuring absorbance at 700nm wavelength by ultraviolet-visible spectrophotometry.
4. As a result:
ellagic acid is a polyphenol dilactone, is a dimeric derivative of gallic acid, is one of main effective components of folium Rubi, has good antioxidant function, can resist cancer and mutation, and has inhibitory effect on human immunodeficiency virus. In Chinese pharmacopoeia, the content limit of raspberry medicinal materials is set by taking ellagic acid as an index. Evaluating the clarity of the tea by adopting an absorbance measurement method, wherein the measured absorbance value is inversely proportional to the light transmittance of the tea soup, namely the higher the absorbance value is, the lower the clarity of the tea is, and the worse the quality of the tea soup is;
4.1 influence of different water contents after withering on quality:
the influence of the withered leaves with different water contents on the tea quality is discussed by respectively measuring the total phenol content and the clarity of the 63% bud leaf raspberry leaf tea and the 68% bud leaf raspberry leaf tea, and the result is shown in figure 2.
The data result shows that the total phenol content and the clarity of the raspberry leaf tea prepared by the bud leaves with the water content of 68% are better relative to the water content of 63% and 68%, and the quality can be improved by the fact that the water content of the raspberry leaf tea prepared by the bud leaves with the water content of 68% is higher after withering, so that fresh leaves can be used as semi-finished products to be subjected to subsequent processing after being withered until the water content is 68%.
Example two:
comparison of tea making by different rolling methods
1. And ensuring other variables to be uniform, and carrying out single variable comparison and implementation processing in a rolling mode.
Selecting fresh raspberry leaves with yellow-green bud leaves, naturally withering until the leaf surfaces lose luster, changing the leaf color into dark green, and measuring the water content to be 63% for later use. Taking two batches of 500g of withered raspberry leaves with 63% water content, rolling for 30min by adopting a mechanical rolling mode and a manual rolling mode respectively, putting the two batches into a fermentation machine for fermentation, setting the leaf thickness to be 2.0cm, setting the fermentation temperature to be 30 ℃ and the relative humidity to be 92%, fermenting for 3h, and drying to respectively prepare mechanically rolled raspberry leaf tea and manually rolled raspberry leaf tea.
2. And (3) measuring total phenol of the raspberry leaf tea:
the total phenol determination procedure is as in example one.
3. And (3) determining the clarity of the raspberry leaf tea:
the clarity determination procedure is as in example one.
4. As a result:
ellagic acid is a polyphenol dilactone, is a dimeric derivative of gallic acid, is one of main effective components of folium Rubi, has good antioxidant function, can resist cancer and mutation, and has inhibitory effect on human immunodeficiency virus. In Chinese pharmacopoeia, the content limit of raspberry medicinal materials is set by taking ellagic acid as an index. Evaluating the clarity of the tea by adopting an absorbance measurement method, wherein the measured absorbance value is inversely proportional to the light transmittance of the tea soup, namely the higher the absorbance value is, the lower the clarity of the tea is, and the worse the quality of the tea soup is;
the influence of different rolling modes on the quality is discussed by respectively measuring the total phenol content and the clarity of mechanically rolled raspberry leaf tea and manually rolled raspberry leaf tea, and the result is shown in figure 3.
Research results show that the raspberry leaf tea prepared by adopting a manual rolling mode after withering has low total damage rate, slightly reduces the total phenol content, greatly increases the clarity and has better mouthfeel.
Example three:
comparison of tea making at different kneading time
1. Ensuring other variables to be uniform, and carrying out single variable comparison implementation processing on rolling time:
selecting fresh raspberry leaves with yellow-green bud leaves, naturally withering until the leaf surfaces lose luster, changing the leaf color into dark green, and measuring the water content to be 63% for later use. Taking five batches of 500g of withered raspberry leaves with 63% water content, rolling for 15min, 30min, 45min and 60min respectively by a manual rolling mode, putting the five batches into a fermentation machine for fermentation, spreading the leaves with the thickness of about 2.0cm, setting the fermentation temperature at 30 ℃ and the relative humidity at 92%, fermenting for 3h, and drying to respectively prepare rolled 15min raspberry leaf tea, rolled 30min raspberry leaf tea, rolled 45min raspberry leaf tea and rolled 60min raspberry leaf tea.
2. And (3) determining total phenols of the raspberry leaf tea:
the total phenol determination procedure is as in example one.
3. And (3) determining the clarity of the raspberry leaf tea:
the clarity determination procedure is as in example one.
4. As a result:
ellagic acid is a polyphenol dilactone, is a dimeric derivative of gallic acid, is one of main effective components of folium Rubi, has good antioxidant function, can resist cancer and mutation, and has inhibitory effect on human immunodeficiency virus. In Chinese pharmacopoeia, the content limit of raspberry medicinal materials is set by taking ellagic acid as an index. Evaluating the clarity of the tea by adopting an absorbance measurement method, wherein the measured absorbance value is inversely proportional to the light transmittance of the tea soup, namely the higher the absorbance value is, the lower the clarity of the tea is, and the worse the quality of the tea soup is;
the influence of different rolling modes on the quality is discussed by measuring the total phenol content and clarity of manually rolled raspberry leaf tea for 15min, 30min, 45min and 60min respectively, and the result is shown in figure 4.
Research results show that the withered bud leaves are rolled manually for 30-45 min, the total phenol content is limited to increase along with the continuous extension of the rolling time, but the clarity is greatly reduced, so that the rolling time of about 30min can be selected.
Example four:
comparison of tea preparation at different fermentation times
1. Ensuring other variables to be unified, and comparing and processing the single variable of the fermentation time:
selecting fresh raspberry leaves with yellow-green bud leaves, naturally withering until the leaf surfaces lose luster, changing the leaf color into dark green, and measuring the water content to be 63% for later use. Taking five batches of 500g of withered raspberry leaves with 63% water content, rolling for 30min in a mechanical rolling mode, putting the five batches into a fermentation machine for fermentation, spreading the five batches to be 2.0cm in thickness, setting the fermentation temperature to be 30 ℃ and the relative humidity to be 92%, fermenting for 2h, 3h, 4h, 5h and 6h respectively, and drying to prepare fermented raspberry leaf tea for 2h, fermented raspberry leaf tea for 3h, fermented raspberry leaf tea for 4h, fermented raspberry leaf tea for 5h and fermented raspberry leaf tea for 6h respectively.
2. And (3) determining total phenols of the raspberry leaf tea:
the total phenol determination procedure is as in example one.
3. And (3) determining the clarity of the raspberry leaf tea:
the clarity determination procedure is as in example one.
4. As a result:
ellagic acid is a polyphenol dilactone, is a dimeric derivative of gallic acid, is one of main effective components of folium Rubi, has good antioxidant function, can resist cancer and mutation, and has inhibitory effect on human immunodeficiency virus. In Chinese pharmacopoeia, the content limit of raspberry medicinal materials is set by taking ellagic acid as an index. Evaluating the clarity of the tea by adopting an absorbance measurement method, wherein the measured absorbance value is inversely proportional to the light transmittance of the tea soup, namely, the higher the absorbance value is, the lower the clarity of the tea is, the worse the quality of the tea soup is;
the influence of different rolling modes on the quality is discussed by measuring the total phenol content and the clarity of the raspberry leaf tea fermented for 2h, 3h, 4h, 5h and 6h respectively, and the result is shown in figure 5.
Research results show that the raspberry leaf tea finished products prepared by fermenting for 2 hours and 6 hours by using a fermentation machine are close in quality, so that 2 hours can be used as fermentation processing time, the cost is saved, the efficiency is improved, if the fermentation time is unexpectedly prolonged due to special reasons, the raspberry leaf tea can be fermented for 6 hours to ensure that the quality of the finished products is close to the optimal state, the waste of materials is avoided, and the processing fault tolerance rate is improved.
Example five:
different formula compositions of raspberry leaf black tea
The raspberry leaf compound black tea comprises raspberry leaves, raspberry, hyssop and lemon grass, wherein the weight ratio of the raspberry leaves to the raspberry to the hyssop to the lemon grass is 4: 4: 3: 6.
the achyranthes bidentata blume and lemon grass which promote absorption are matched, so that the antibacterial and anti-inflammatory effects of the raspberry leaves can be fully exerted.
The folium Rubi has strong inhibitory action on Staphylococcus aureus and Vibrio cholerae, etc., and can significantly improve immunity, and the extract can also reduce blood sugar and blood lipid, which is common knowledge, reference, pharmacological action of plant extract ellagic acid and research progress of preparation;
the network publishing address is as follows:
http://kns.cnki.net/kcms/detail/46.1068.S.20170316.1048.004.html
network publishing time: 2017-03-16.
Claims (10)
1. The raspberry leaf black tea comprises the raspberry leaves and is characterized in that: only the raspberry leaves were used as starting material.
2. A process for the preparation of black raspberry leaf tea as claimed in claim 1, wherein: adding raspberry, hyssop and lemongrass to prepare the compound tea, wherein the raspberry leaves, the raspberry, the hyssop and the lemongrass are mixed according to the weight ratio of 4: 4: 3: 6.
3. a process for the preparation of black raspberry leaf tea as claimed in claim 1, wherein: the preparation method comprises the following steps:
(1) picking: harvesting in 3 to 6 ten days every year, selecting fresh raspberry leaves with yellow green bud leaves, wherein the bud leaves are required to be fresh and complete, and preventing crushing and crushing damage;
(2) withering: adopting a trough type withering, natural withering or comprehensive withering mode to wither and adjust fresh leaves until the leaves lose luster, the leaf color is changed into dark green, and the leaves are slightly shrunken;
(3) rolling: rolling for 15-90 min until the rolling rate of the rolled leaves is more than 85%, tightly rolling the leaves, and overflowing the leaf juice on the surface;
(4) and (3) fermentation: fermenting by a fermentation machine; spreading the rolled raspberry leaves in the step (3) and putting the raspberry leaves into a fermentation machine, wherein the thickness of the spread leaves of the tea is 1.5-2.5 cm, the temperature is 25-35 ℃, the relative humidity is 90-98%, and the fermentation time is 2-6 h. Fermenting until 70-80% of the fermented leaves reach dark brown to red brown and have flower and fruit fragrance;
(5) and (3) drying: and (4) layering, staggering, tiling and drying the different fermented leaves prepared in the step (4), and sequentially adopting gross fire primary drying and full fire full drying. The initial drying is carried out by hot air drying for 15min by gross fire at 90 ℃ until the water content is 8-10 percent; the dried tea leaves are dried for 60-90 min by hot air with sufficient fire at 75-85 ℃ until the water content of the tea leaves is 4-6%.
(6) Shaping: and (3) sequentially removing ribs and stalks of the dried tea leaves and the raspberry leaves prepared in the step (5) by using a color selector, removing yellow flakes and powder by using a winnowing machine, and distinguishing the lengths and the thicknesses by using a circular screening machine and a shaking screening machine to enable all specifications to be uniform and tidy, so that the raspberry leaf black tea is prepared.
4. A process for the preparation of black raspberry leaf tea as claimed in claim 3, wherein: in the step (2), the water content of the withered bud leaves is 63% -68%.
5. A process for the preparation of black raspberry leaf tea as claimed in claim 4, wherein: in the step (3), a manual rolling mode is adopted, and the manual rolling is carried out for 15-90 min.
6. A process for the preparation of black raspberry leaf tea as claimed in claim 4, wherein: in the step (3), a mechanical rolling mode is adopted, mechanical rolling is carried out for 30-60 min, and mechanical pressurization follows the principle of firstly lightening, then lightening and then lightening.
7. A process for the preparation of black raspberry leaf tea as claimed in claim 3, wherein: in the step (4), the fermentation temperature is 28-32 ℃, the relative humidity is 92-96%, and the fermentation time is 2 h.
8. A process for the preparation of black raspberry leaf tea as claimed in claim 3, wherein: in the step (4), the fermentation temperature is 28-32 ℃, the relative humidity is 92-96%, and the fermentation time is 6 h.
9. A process for the preparation of black raspberry leaf tea as claimed in claim 7, wherein: in the step (5), the coarse fire is primarily dried until the dry strips are tightened, the strong stinging hand feeling is moderate, and the full fire is fully dried until the tea strips are twisted by fingers to form powder.
10. A process for the preparation of a raspberry leaf black tea as claimed in claim 9 wherein: and (6) adding a certain amount of raspberry, hyssop and lemon grass into the raspberry leaf black tea to prepare the formula raspberry leaf black tea.
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| CN103947781A (en) * | 2014-05-23 | 2014-07-30 | 华祥苑茶业股份有限公司 | Processing method of low-fermented black tea |
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