JP2945435B2 - Tea production method - Google Patents
Tea production methodInfo
- Publication number
- JP2945435B2 JP2945435B2 JP7274890A JP7274890A JP2945435B2 JP 2945435 B2 JP2945435 B2 JP 2945435B2 JP 7274890 A JP7274890 A JP 7274890A JP 7274890 A JP7274890 A JP 7274890A JP 2945435 B2 JP2945435 B2 JP 2945435B2
- Authority
- JP
- Japan
- Prior art keywords
- leaf
- tea
- steaming
- fresh
- kneading
- 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.)
- Expired - Fee Related
Links
Landscapes
- Tea And Coffee (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 この発明は茶の製造法、特に、緑茶の蒸熱工程の改良
に関するものである。Description: TECHNICAL FIELD The present invention relates to a method for producing tea, and more particularly to an improvement in a green tea steaming process.
一般に、従来の茶の製造工程においては、摘採した生
葉を蒸熱→粗揉→揉捻→中捻→精捻→乾燥の順で処理す
ることが行われる。そして、乾燥工程を終えた荒茶は、
配合→ふるい分け→切断→火入れなどからなる再製・仕
上げ工程を経て、消費者に渡る。Generally, in the conventional tea production process, the picked fresh leaves are treated in the order of steaming, coarse kneading, kneading, medium twist, fine twist, and drying. And, after the drying process,
It passes to consumers through a remanufacturing / finishing process consisting of compounding → sieving → cutting → burning.
上記従来の茶の製造法において、特に、蒸熱工程が茶
の最終品質に与える影響が大きく、その管理が難しかっ
た。これは、主として、生葉の先端側と後端側で葉の性
質が異なることによっている。即ち、摘採した生葉は、
水分の多寡、茎の太さ、葉肉の厚さ、硬度、成育度な
ど、様々な点で異なっている。特に、先端側は柔らかく
小さな若葉が多く、後端側（根側）は大きく硬い葉が多
く、茎も太い。In the above-mentioned conventional method for producing tea, particularly, the steaming step greatly affects the final quality of the tea, and its management is difficult. This is mainly due to the fact that the properties of the leaves are different between the front and rear ends of the fresh leaves. That is, the harvested fresh leaves are
They differ in various ways, such as the amount of water, the thickness of the stem, the thickness of the leaf, the hardness, and the degree of growth. In particular, the front side has many soft and small young leaves, and the rear side (root side) has many large and hard leaves and thick stems.
このため、一般に、蒸気量、温度、時間などを適宜制
御して、生葉に与える蒸熱を弱く（若蒸し）すると、色
沢が青く、粉も無く、茶の捻撚性が増大して綺麗に整形
できるが、淹れた時に薄味の茶になりがちである。従来
茶は、整形品質を重視する立場から、蒸熱をやや弱めに
設定したものがほとんどであり、製品として「見た目は
良いが味は淡白」なものになる弱点があった。For this reason, generally, when the steam amount, temperature, time, etc. are appropriately controlled and the steaming heat given to the fresh leaves is weakened (young steaming), the color is blue, there is no powder, the twisting property of the tea is increased, and the tea is twisted. It can be shaped, but tends to be a light tea when brewed. Most conventional teas have slightly lower steaming heat from the standpoint of shaping quality, and have a weak point that the product looks good but tastes pale.
一方、生葉に与える蒸熱を強く（強蒸し、深蒸し）す
ると、茶の捻撚性が低下して粉末分が多くなり、茶とし
ての「こく」と「うまみ」は増すが、整形品質は低下す
るという欠点があった。On the other hand, when the steaming heat given to the raw leaves is strong (strong steaming, deep steaming), the twisting property of tea is reduced and the amount of powder is increased, and the “koku” and “umami” as tea are increased, but the shaping quality is reduced. Had the disadvantage of doing so.
この発明は上記の点に鑑み、色沢と整形品質に優れ、
しかも「こく」と「うまみ」の豊かな茶を製造できる茶
の製造法を提供することを目的としている。In view of the above points, the present invention is excellent in color and shaping quality,
Moreover, it is an object of the present invention to provide a method for producing tea capable of producing a rich "Koku" and "Umami" tea.
上記の目的を達成するため、この発明の茶の製造法
は、はさみ摘みまたは機械摘みにて摘採した生葉を、先
端側生葉群と後端側生葉群に切断・分別し、各生葉群に
応じた条件で蒸熱、粗揉、揉捻、中捻、精捻、乾燥した
後、両群を混合し、生葉の材質に応じた最適な処理を各
生葉群に対して行い、製茶できるようにしたものであ
る。In order to achieve the above object, the method for producing tea of the present invention comprises cutting and sorting fresh leaves picked by scissors picking or mechanical picking into a front leaf side leaf group and a rear leaf side fresh leaf group, and according to each leaf leaf group. After steaming, rough kneading, kneading, medium torsion, spinning, and drying under the same conditions, the two groups were mixed, and the optimal treatment according to the material of the fresh leaves was performed on each fresh leaf group so that tea could be produced. It is.
以下、この発明を添付図面に示す一実施例に基づいて
説明する。Hereinafter, the present invention will be described based on an embodiment shown in the accompanying drawings.
第１図は本願製造法の全体を示すフローチャート、第
２図は生葉の構成を示す説明図である。FIG. 1 is a flowchart showing the entire production method of the present invention, and FIG. 2 is an explanatory diagram showing the structure of fresh leaves.
図において、１は摘採工程で、該摘採工程１は茶畑に
て茶木より生葉Ｎを摘み採る作業（いわゆる茶摘み）か
らなる。該工程１において、摘採は、はさみ摘みまたは
機械摘みにて行われ、茶木の技葉部から長さ5cm前後の
茎を切り取って、原料生葉Ｎとする。In the figure, reference numeral 1 denotes a plucking step, and the plucking step 1 comprises an operation of picking fresh leaves N from tea trees in a tea plantation (so-called tea picking). In the step 1, the picking is performed by scissors or mechanical picking, and a stem having a length of about 5 cm is cut out from the technical leaf part of the tea tree to obtain a raw raw leaf N.
２は生葉カット工程で、該カット工程２は、個々の生
葉Ｎの茎を中央部で切断して、各長さ25〜30mm程度の先
端側生葉N1と後端側生葉N2を得るようになっている（第
２図）。ここで、生葉カッターとしては、従来から使用
されているカッター（生葉の大きさを小さくして給葉を
均一化するためのもの）を使用することができる。2 is a leaf cutting step, the cutting step 2, by cutting the stems of each leaf N at the center, so as to obtain a tip side leaf N 1 and the rear-side leaf N 2 of about the length 25~30mm (FIG. 2). Here, as the fresh leaf cutter, a conventionally used cutter (for reducing the size of the fresh leaf to make the leaf feeding uniform) can be used.
３は分別工程で、該分別工程３では、前記生葉カット
工程２で切断した生葉を、その重量によって先端側生葉
N1と後端側生葉N2に分別することが行われる。即ち、カ
ットされた生葉を風圧で吹き飛ばし、その飛翔距離によ
って先端側生葉群G1と後端側生葉群G2とに分別するよう
になっている。Reference numeral 3 denotes a separation step. In the separation step 3, the fresh leaves cut in the fresh leaf cutting step 2 are separated by the weight into the fresh leaves on the front side.
It is carried out to separate the N 1 and the rear-side leaf N 2. That is, blown off by wind pressure the leaf was cut, so as to fractionate into a distal end side leaf group G 1 and the rear-side leaf group G 2 by the flying distance.
４は蒸熱工程で、該蒸熱工程４は第１蒸熱工程4aと第
２蒸熱工程4bの２つの工程に並列分割されている。該第
１蒸熱工程4aは先端側生葉群G1を蒸熱するためのもの
で、若葉に好適な若蒸しないしは普通蒸し処理ができる
よう、ボイラの蒸気量、温度、時間などが適宜値に設定
されている。即ち、該第１蒸熱工程4aにおいては、送帯
式蒸機を使用して、 生葉供給量＝450kg/時間 に対し、 蒸気量＝230m3／時 蒸気通過時間＝90秒 なる条件で、蒸熱処理を行う。Reference numeral 4 denotes a steaming step, which is divided in parallel into two steps, a first steaming step 4a and a second steaming step 4b. First steaming step 4a intended to steaming the tip side leaf group G 1, so that it is suitable young steaming or ordinary steamed treatment Wakaba, steam flow of the boiler, the temperature, and time are set to appropriate values ing. That is, in the first steaming step 4a, steaming heat treatment is performed using a feeding type steamer under the condition that the amount of fresh leaves supplied is 450 kg / hour, the steam amount is 230 m 3 / hour, and the steam passage time is 90 seconds. Do.
一方、該第２蒸熱工程4bは後端側生葉群G2を蒸熱する
ためのもので、大きく硬い葉に好適な強蒸しないしは深
蒸し処理ができるようになっている。即ち、該第１蒸熱
工程4aにおいては、丸胴回転式蒸機を使用して、生葉を
叩いて柔らかくしながら、 生葉供給量＝450kg/時間 に対し、 蒸気量＝140m3／時 蒸気通過時間＝100〜120秒 なる条件で、蒸熱処理を行う。On the other hand, the second steaming step 4b intended to steaming the rear end leaves group G 2, so that the can be suitably strong steamed or deep steamed treatment largely rigid leaf. That is, in the first steaming step 4a, using a round body rotary type steamer, the fresh leaves are beaten and softened while the fresh leaf supply amount is 450 kg / hour, while the steam amount is 140 m 3 / hour. The steam heat treatment is performed for 100 to 120 seconds.
本実施例では、該蒸熱工程４を２つの工程に並列分割
しているが、例えば、分別工程３において、生葉を３段
階に分別するとともに、蒸熱工程４を３つの工程に並列
分割して、各段階の生葉の性質に応じた条件で蒸熱処理
を行えるように構成してもよい。In the present embodiment, the steaming step 4 is divided into two steps in parallel. For example, in the sorting step 3, fresh leaves are separated into three stages, and the steaming step 4 is divided into three steps in parallel. You may comprise so that steaming heat processing can be performed on the conditions according to the property of the fresh leaf of each stage.
尚、該蒸熱工程４は、本実施例では、送帯式蒸機と丸
胴回転式蒸機の２種類を使用したが、ひとつの蒸熱装置
の蒸熱条件を生葉群G1、G2に応じて変更するようにして
もよく、この場合、実際の設備を並列分割で構成する必
要はない。こうした点は、以下の諸工程（粗揉、揉捻、
中捻、青捻工程）においても同様である。In the present embodiment, the steaming step 4 uses two types, a feeding type steamer and a round body rotary type steamer, but the steaming condition of one steaming device is changed according to the fresh leaf groups G 1 and G 2. In this case, it is not necessary to configure the actual equipment by parallel division. These points are based on the following steps (rough kneading, kneading,
The same applies to the middle and blue twisting steps.
５は粗揉工程で、該粗揉工程５は第１粗揉工程5aと第
２粗揉工程5bからなり、前記第１蒸熱工程4aと第２蒸熱
工程4bを経た各生葉群G1、G2を、各生葉群の性質に応じ
た条件で、従来製法と同様に粗揉処理する。即ち、「茶
葉を熱風の中で撹拌、揉圧することにより表面蒸発期間
を持続延長させ、熱風による茶温の上昇を防ぎ、煎茶特
有の色調、風味を発揚し、茶葉各部分の水分をできる限
り均一に、能率よく乾燥する」ことが行われる。5 is a rough kneading step, and the rough kneading step 5 includes a first rough kneading step 5a and a second rough kneading step 5b, and each of the fresh leaf groups G 1 , G that have passed through the first steaming step 4a and the second steaming step 4b. 2 is roughly rubbed under the conditions according to the properties of each leaf group in the same manner as in the conventional production method. That is, `` the tea leaves are stirred in hot air, the surface evaporation period is prolonged by rubbing and pressing, the rise of tea temperature by hot air is prevented, the color tone and flavor peculiar to sencha are raised, and the water of each part of the tea leaves is removed as much as possible Drying uniformly and efficiently "is performed.
６は揉捻工程で、該揉捻工程６は前記粗揉工程５にお
ける生葉の揉み不足を補い、乾燥ムラを直して、茶葉全
体の水分を均一にするためのものである。即ち、前記第
１ 揉工程5aと第２粗揉工程5bを経た生葉群G1、G2を、
その材質に応じた条件で、それぞれ第１揉捻工程6aと第
２揉捻工程6bとで、揉捻処理できるようになっている。Numeral 6 is a kneading step, in which the kneading step 6 compensates for the lack of kneading of the fresh leaves in the rough kneading step 5, corrects drying unevenness, and makes the water content of the whole tea leaves uniform. That is, the fresh leaf groups G 1 and G 2 that have passed through the first rubbing step 5a and the second coarse rubbing step 5b are:
The kneading process can be performed in the first kneading step 6a and the second kneading step 6b under conditions corresponding to the material.
７は中捻工程で、該中捻工程７は、揉捻済み生葉群の
水分を適度に除き、精捻に適した中火茶を造るためのも
のである。即ち、前記第１揉捻工程6aと第２揉捻工程6b
を経た生葉群G1、G2を、その材質に応じた条件で、それ
ぞれ第１中捻工程7aと第２中捻工程7bとで、中捻処理で
きるようになっている。Reference numeral 7 denotes a middle-twisting step. The middle-twisting step 7 is for removing moderately moisture from the kneaded fresh leaf group to produce medium-fired tea suitable for spinning. That is, the first kneading step 6a and the second kneading step 6b
The green leaf groups G 1 and G 2 that have undergone the above-mentioned steps can be internally twisted in a first intermediate twisting step 7a and a second intermediate twisting step 7b, respectively, under conditions according to the material.
８は精捻工程で、該精捻工程８は、茶葉の内部成分を
揉乾し、形状を整える処理を行うためのものである。即
ち、前記第１中捻工程7aと第２中捻工程7bを経た生葉群
G1、G2を、その材質に応じた条件で、それぞれ第１精捻
工程8aと第２精捻工程8bで精捻処理できるようになって
いる。Reference numeral 8 denotes a spinning step. The spinning step 8 is a process for kneading and drying the internal components of the tea leaves to adjust the shape. That is, the fresh leaf group that has gone through the first middle twisting step 7a and the second middle twisting step 7b
G 1 and G 2 can be twisted in the first twisting step 8a and the second twisting step 8b, respectively, under conditions according to their materials.
９は乾燥工程で、該乾燥工程９は精揉機から取り出し
た茶、13％内外の水分を含むので、水分５％内外に達す
るまですみやかに乾燥して貯蔵できるようにする。即
ち、前記第１精捻工程8aと第２精捻工程8bを経た生葉群
G1、G2を、その材質に応じた条件で、それぞれ第１乾燥
工程9aと第２乾燥工程9bで乾燥処理できるようになって
いる。Reference numeral 9 denotes a drying step. Since the drying step 9 contains 13% of the water taken out from the fine rubbing machine and contains 13% of water, it can be dried and stored immediately until the water reaches 5% or less. That is, the fresh leaf group that has gone through the first twisting step 8a and the second twisting step 8b
G 1 and G 2 can be dried in a first drying step 9a and a second drying step 9b, respectively, under conditions according to their materials.
10は混合工程で、該混合工程10において、前記第１乾
燥工程9aと第２乾燥工程9bを経た生葉群G1、G2を混合す
ることを行う。Reference numeral 10 denotes a mixing step in which the fresh leaf groups G 1 and G 2 that have passed through the first drying step 9a and the second drying step 9b are mixed.
11は製品取り出し工程で、該製品取り出し工程11にお
いて、青捻・混合を終えた茶葉を荒茶として取り出し製
品とする。Numeral 11 denotes a product take-out step. In the product take-out step 11, the tea leaves after the blue twisting and mixing are taken out as rough tea and are taken as products.
（実験結果） 上記製法により製造した茶の風味や香味を、従来製法
の茶と比較するため次のような実験を行った。(Experimental Results) The following experiment was conducted to compare the flavor and flavor of tea produced by the above-mentioned production method with tea of the conventional production method.
〈試験条件〉 場所：本願出願人の本社会議室 被験者：近在の主婦ら20人 時間:1990年２月25日（日） 午後２時 〈供試茶〉 A:本願製造法にて作成した茶葉 B:従来製造法にて作成した茶葉 但し、A,Bとも原材料には、同一畑の同一茶木から摘採
した生葉を使用する。<Test conditions> Location: Meeting room of the applicant's headquarters Subject: 20 housewives nearby Time: 2:00 pm, Sunday, February 25, 1990 <Test tea> A: Prepared by the manufacturing method of the present application Tea leaf B: Tea leaf produced by the conventional manufacturing method. However, for both A and B, fresh leaves plucked from the same tea plant in the same field are used.
〈試験法〉 供試茶Ａ、Ｂで淹れた茶を被験者が飲み比べ、表１に
示す嗜好特性について結果を専用用紙に記入する（当然
のことながら、どちらが本願製造法によるものかは被験
者に分からないようになっている。） 表１の結果から、本願製造法による茶は従来法に比べ
て、色、香、味のすべての点で著しく勝っていることが
確認できた。<Test Method> The subject drinks tea brewed with the test teas A and B and compares the taste characteristics shown in Table 1 on a dedicated sheet. I do not understand.) From the results shown in Table 1, it was confirmed that the tea produced by the production method of the present invention was significantly superior in all respects in color, aroma, and taste as compared with the conventional method.
上記のようにこの発明の茶の製造法は、この発明の茶
の製造法は、はさみ摘みまたは機械摘みにて摘採した生
葉を、先端側生葉群と後端側生葉群に切断・分別し、各
生葉群に応じた条件で蒸熱、粗揉、揉捻、中捻、精捻、
乾燥した後、両生葉群を混合することを特徴としている
ので、生葉の性質に応じた最適条件で蒸熱などの処理を
行って、その有効成分を抽出できる茶を製造することが
できる。As described above, the method for producing tea of the present invention is a method for producing tea of the present invention, in which the fresh leaves picked by scissor picking or mechanical picking are cut and separated into a front fresh leaf group and a rear fresh leaf group, Steaming, rough kneading, kneading, medium twisting, twisting,
It is characterized in that the amphibian group is mixed after drying, so that a treatment such as steaming can be performed under optimal conditions according to the properties of the fresh leaves to produce tea from which the active ingredient can be extracted.
この結果、従来と同じ原材料の生葉を使用しながら、
色、香、味、外観の諸点で格段に優れた茶を得ることが
でき、茶の低コスト化と品質向上を同時にもたらすとい
う優れた効果を奏するものである。As a result, while using fresh leaves of the same raw materials as before,
This makes it possible to obtain tea that is remarkably excellent in terms of color, aroma, taste, and appearance, and has an excellent effect of simultaneously reducing the cost and improving the quality of tea.
第１図は本願製造法の全体を示すフローチャート、第２
図は生葉の構成を示す説明図である。 １……摘採工程 ２……生葉カット工程 ３……分別工程 ４……蒸熱工程 4a……第１蒸熱工程 4b……第２蒸熱工程 ５……粗揉工程 5a……第１粗揉工程 5b……第２粗揉工程 ６……揉捻工程 6a……第１揉捻工程 6b……第２揉捻工程 ７……中捻工程 7a……第１中捻工程 7b……第２中捻工程 ８……精捻工程 8a……第１精捻工程 8b……第２精捻工程 ９……乾燥工程 9a……第１乾燥工程 9b……第２乾燥工程 10……混合工程 11……製品（荒茶）取り出し工程 Ｎ……生葉 N1……先端側生葉 N2……後端側生葉 G1……先端側生葉群 G2……先端側生葉群FIG. 1 is a flowchart showing the entire manufacturing method of the present invention, and FIG.
The figure is an explanatory diagram showing the configuration of fresh leaves. 1 ... Picking step 2 ... Fresh leaf cutting step 3 ... Separation step 4 ... Steaming step 4a ... First steaming step 4b ... Second steaming step 5 ... Rough kneading step 5a ... First rough kneading step 5b … Second coarse kneading step 6 …… kneading step 6a …… first kneading step 6b …… second kneading step 7 …… middle screwing step 7a …… first middle screwing step 7b …… second middle screwing step 8… ... Twisting process 8a ... First twisting process 8b ... Second twisting process 9 ... Drying process 9a ... First drying process 9b ... Second drying process 10 ... Mixing process 11 ... Product (rough) Tea) Take-out process N: Fresh leaf N 1 … Top fresh leaf N 2 … Rear fresh leaf G 1 … Tip fresh leaf group G 2 … Tip fresh leaf group
Claims (1)
葉を、先端側生葉群と後端側生葉群に切断・分別し、各
生葉群に応じた条件で蒸熱、粗揉、揉捻、中捻、精捻、
乾燥した後、両群を混合することを特徴とする茶の製造
法。1. Fresh leaves picked by scissors picking or mechanical picking are cut and separated into a front leaf side leaf group and a rear leaf side leaf leaf group, and are steamed, coarsely kneaded, kneaded, medium-twisted under conditions according to each leaf leaf group. , Sperm,
A method for producing tea, comprising mixing both groups after drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7274890A JP2945435B2 (en) | 1990-03-22 | 1990-03-22 | Tea production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7274890A JP2945435B2 (en) | 1990-03-22 | 1990-03-22 | Tea production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH03272646A JPH03272646A (en) | 1991-12-04 |
| JP2945435B2 true JP2945435B2 (en) | 1999-09-06 |
Family
ID=13498287
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP7274890A Expired - Fee Related JP2945435B2 (en) | 1990-03-22 | 1990-03-22 | Tea production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2945435B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006149291A (en) * | 2004-11-30 | 2006-06-15 | Kawasaki Kiko Co Ltd | Optimized processing system for cutting tea in multiple stage |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4638075B2 (en) * | 2001-04-10 | 2011-02-23 | カワサキ機工株式会社 | Method and apparatus for producing mixed tea |
-
1990
- 1990-03-22 JP JP7274890A patent/JP2945435B2/en not_active Expired - Fee Related
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2006149291A (en) * | 2004-11-30 | 2006-06-15 | Kawasaki Kiko Co Ltd | Optimized processing system for cutting tea in multiple stage |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH03272646A (en) | 1991-12-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100998357B (en) | Method for production of organic green-tea | |
| CN104012694A (en) | Preparation process of cloud mist green tea | |
| CN108541994B (en) | Cut tobacco making process capable of improving smoking comfort of cigarettes | |
| CN101978842A (en) | Compression production process for fresh aromatic Tie Guanyin tea and product thereof | |
| CN102742677A (en) | Processing technology of green tea with flower fragrance | |
| CN102742686A (en) | Processing technology of sweet osmanthus green tea | |
| KR101378069B1 (en) | Rice wine using Dendropanax morbifera Lev. and Process for preparing the same | |
| CN102870900A (en) | Refining process of pan-fired green tea | |
| US4700727A (en) | Method of treating lettuce and other leafy vegetable plants and products produced therefrom | |
| JPH03240472A (en) | Production of semifermented eucommia ulmoides oliver tea | |
| CN104904890A (en) | Preparation method of scented black tea | |
| CN108991588A (en) | For improving the essence and its preparation method and application for heating not burning tobacco mouthfeel | |
| CN107125346A (en) | A kind of production method of roasted green tea | |
| WO2001060185A1 (en) | Method for producing shredded tobacco and production system for use therein | |
| CN106942401A (en) | Early spring manna tea and preparation method thereof | |
| JP2945435B2 (en) | Tea production method | |
| CN108378157A (en) | A kind of processing method improving purplish red bud tea tree breed black tea quality | |
| KR20040001744A (en) | A method for improving taste of Korean burley tabacco and a tabacco manufactured by using the method | |
| JPH03240471A (en) | Production of eucommia ulmoides oliver tea | |
| CN107114504A (en) | A kind of vexed yellow party method of the yellow bud in Huoshan | |
| CN109170002A (en) | A kind of tealeaves and preparation method thereof of the smooth tool soymilk flavor of mouthfeel | |
| WO2014196587A1 (en) | Process for producing tea leaves for green tea | |
| CN107821673A (en) | A kind of white tea preparation method containing sweet osmanthus | |
| CN107467709B (en) | Chinese style style pipe tobacco process for making | |
| CN106720561A (en) | The processing method of handmade yellow tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |