CN108354020A - A kind of processing method of black tea - Google Patents
A kind of processing method of black tea Download PDFInfo
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- CN108354020A CN108354020A CN201810144485.XA CN201810144485A CN108354020A CN 108354020 A CN108354020 A CN 108354020A CN 201810144485 A CN201810144485 A CN 201810144485A CN 108354020 A CN108354020 A CN 108354020A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 39
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 34
- 235000020279 black tea Nutrition 0.000 title claims abstract description 29
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 43
- 230000004151 fermentation Effects 0.000 claims abstract description 43
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 238000001035 drying Methods 0.000 claims abstract description 8
- 239000002932 luster Substances 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000001816 cooling Methods 0.000 claims description 5
- 238000010981 drying operation Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000005096 rolling process Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000013616 tea Nutrition 0.000 abstract description 5
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 abstract description 4
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 abstract description 4
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 abstract description 4
- 235000014620 theaflavin Nutrition 0.000 abstract description 4
- 229940026509 theaflavin Drugs 0.000 abstract description 4
- 235000008118 thearubigins Nutrition 0.000 abstract description 4
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 206010016952 Food poisoning Diseases 0.000 description 1
- 208000019331 Foodborne disease Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 241000700605 Viruses Species 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000019441 ethanol Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 208000010125 myocardial infarction Diseases 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 229940124549 vasodilator Drugs 0.000 description 1
- 239000003071 vasodilator agent Substances 0.000 description 1
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
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to tea processing technical field, a kind of particularly processing method of black tea.A kind of processing method of black tea, includes the following steps：Raw material is selected, withered, rubbing, fermenting, just drying, drying and packaging and storage.The black tea processing method of the present invention is using logical aerobe fermentation, earlier fermentation blade face can be promoted to heat up and be higher than traditional zymotic temperture of leaves, help quickly to generate theaflavin, thearubigin, its content is above traditional zymotic, logical aerobe fermentation shortens entire fermentation time, the red change for accelerating blade face color and luster during fermentation of black tea promotes the special aromatic formation of black tea.
Description
Technical field
The present invention relates to tea processing technical field, a kind of particularly processing method of black tea.
Background technology
Black tea category full fermentation tea is using the bud-leaf of tea tree as raw material, by the typical process such as withering, rubbing, ferment, dry
Process is refined to be formed.Because its dry tea color and luster and the millet paste brewed are using red as homophony, therefore named black tea.
The polyphenols and Flavonoid substances contained in black tea, oxidative fermentation, fermentation make tealeaves in air
In tea polyphenols and tannic acid reduce, it is fragrant to produce the new ingredient such as theaflavin, thearubigin and alcohols, aldehydes, ketone, esters etc.
Studies of The Aromatic Substances.Theaflavin and thearubigin as the major oxidation product formed during fermentation of black tea, be black tea infusion " it is dense, strong,
It is fresh " etc. features material base, play an important role to millet paste quality and a kind of valuable biochemical indicator of quality identification.
American heart association once showed that black tea was that " rich in that can eliminate free radical, have the flavonoids of scavenging activity
Close object one of beverage, the incidence of myocardial infarction can be made to reduce " conclusion.Black tea has tired, replenishing body fluid and clearing away heat pathogen, the profit of disappearing of refreshing oneself
Urinate removing toxic substances, anti-inflammation and sterilization, strong bone, anti-oxidant, anti-aging, nourishing the stomach and protecting stomach, vasodilator, hypoglycemic, blood pressure lowering, drop blood
Fat, anticancer, radioresistance and other effects.In terms of preventing disease：The antimicrbial power of black tea is strong, with black tea gargle can anti-filterable virus cause
Flu, and prevent decayed tooth and food poisoning, reduce blood glucose value and hypertension.
Invention content
The object of the present invention is to provide a kind of processing methods of black tea.
Technical solution provided by the present invention is：
A kind of processing method of black tea, includes the following steps：
(1) raw material selects：The fresh leaves of tea plant for picking two leaf of a bud is raw material, it is desirable that bud-leaf is complete, uniform in size, and color and luster is fresh
It is living；
(2) it withers：Fresh leaf is disposed within, it uniformly spreads out, wither 8-10h indoors, during which stirs 3-5 times, until bud-leaf
Water content reaches 50-60%, into subsequent processing；
(3) it rubs：Withering leaf is put into rolling machine to rub；
(4) it ferments：To rub leaf uniformly, loose casu in fermentation disk in, uniformly spread out, will fermentation disk be placed in baking fermentation
Interior carries out logical aerobe fermentation time 1-2h, when leaf color turns yellowish red color, stops fermentation, into subsequent processing；
(5) it just dries：In such a way that thin booth is dried soon, the tealeaves after fermentation is dried to water content 65- at 80-100 DEG C
75%, stop drying operation；
(6) it dries：Tealeaves after just drying is dried using three-stage, 75-85 DEG C of first segment temperature, time 1.5-
2.5h；85-95 DEG C of second segment temperature, time 1.5-2.5h；110-130 DEG C of third section temperature, time 0.5-1.5h；
(7) packaging and storage：The tealeaves after foot is done is baked and banked up with earth after spreading for cooling cools down to get finished product.
Preferably, the temperature withered in step (2) is 20-25 DEG C, withering time 9h hours, until bud-leaf water content reaches
60%.
Preferably, time of kneading 30 minutes in step (3), wherein it is light rub 10 minutes, sky rub 20 minutes, rub to tealeaves
Tighting volume waits for cell crashing ratio up to 60% without broken.
Preferably, 25-35 DEG C of fermenting cellar temperature in step (4), humidity 80-100%.
Compared with prior art, the present invention has the advantages that：
The black tea processing method of the present invention can promote earlier fermentation blade face to heat up and be higher than traditional zymotic using aerobe fermentation is led to
Temperture of leaves help quickly to generate theaflavin, thearubigin, and content is above traditional zymotic, and logical aerobe fermentation shortens entire fermentation
Time accelerates the red change of blade face color and luster during fermentation of black tea, promotes the special aromatic formation of black tea.
Specific implementation mode
With reference to concrete example, the present invention is described in further detail.
Embodiment 1：
A kind of processing method of black tea, includes the following steps：
(1) raw material selects：The fresh leaves of tea plant for picking two leaf of a bud is raw material, it is desirable that bud-leaf is complete, uniform in size, and color and luster is fresh
It is living；
(2) it withers：Fresh leaf is disposed within, it uniformly spreads out, wither 8h indoors, during which stirs 3 times, until bud-leaf water content
Reach 50%, into subsequent processing；The temperature withered is 20 DEG C, withering time 9h hours, until bud-leaf water content reaches 60% i.e.
It can；
(3) it rubs：Withering leaf is put into rolling machine to rub, time of kneading 30 minutes, wherein light to rub 10 minutes, sky
It rubs 20 minutes, rubs to tealeaves tighting volume without broken, wait for cell crashing ratio up to 60%；
(4) it ferments：To rub leaf uniformly, loose casu in fermentation disk in, uniformly spread out, will fermentation disk be placed in baking fermentation
Interior carries out logical aerobe fermentation time 1h, when leaf color turns yellowish red color, stops fermentation, into subsequent processing；25 DEG C of fermenting cellar temperature,
Humidity 80%；
(5) it just dries：In such a way that thin booth is dried soon, the tealeaves after fermentation is dried to water content 65% at 80 DEG C, is stopped
Only drying operation；
(6) it dries：Tealeaves after just drying is dried using three-stage, 75 DEG C of first segment temperature, time 1.5h；Second segment
85 DEG C of temperature, time 1.5h；110 DEG C of third section temperature, time 0.5h；
(7) packaging and storage：The tealeaves after foot is done is baked and banked up with earth after spreading for cooling cools down to get finished product.
Embodiment 2：
A kind of processing method of black tea, includes the following steps：
(1) raw material selects：The fresh leaves of tea plant for picking two leaf of a bud is raw material, it is desirable that bud-leaf is complete, uniform in size, and color and luster is fresh
It is living；
(2) it withers：Fresh leaf is disposed within, it uniformly spreads out, wither 10h indoors, during which stirs 5 times, until bud-leaf is aqueous
Amount reaches 60%, into subsequent processing；The temperature withered is 25 DEG C, withering time 9h hours, until bud-leaf water content reaches 60%
；
(3) it rubs：Withering leaf is put into rolling machine to rub, time of kneading 30 minutes, wherein light to rub 10 minutes, sky
It rubs 20 minutes, rubs to tealeaves tighting volume without broken, wait for cell crashing ratio up to 60%；
(4) it ferments：To rub leaf uniformly, loose casu in fermentation disk in, uniformly spread out, will fermentation disk be placed in baking fermentation
Interior carries out logical aerobe fermentation time 2h, when leaf color turns yellowish red color, stops fermentation, into subsequent processing；35 DEG C of fermenting cellar temperature,
Humidity 100%；
(5) it just dries：In such a way that thin booth is dried soon, the tealeaves after fermentation is dried to water content 75% at 100 DEG C, is stopped
Only drying operation；
(6) it dries：Tealeaves after just drying is dried using three-stage, 85 DEG C of first segment temperature, time 2.5h；Second segment
95 DEG C of temperature, time 2.5h；130 DEG C of third section temperature, time 1.5h；
(7) packaging and storage：The tealeaves after foot is done is baked and banked up with earth after spreading for cooling cools down to get finished product.
Embodiment 3：
A kind of processing method of black tea, includes the following steps：
(1) raw material selects：The fresh leaves of tea plant for picking two leaf of a bud is raw material, it is desirable that bud-leaf is complete, uniform in size, and color and luster is fresh
It is living；
(2) it withers：Fresh leaf is disposed within, it uniformly spreads out, wither 9h indoors, during which stirs 4 times, until bud-leaf water content
Reach 55%, into subsequent processing；The temperature withered is 22 DEG C, withering time 9h hours, until bud-leaf water content reaches 60% i.e.
It can；
(3) it rubs：Withering leaf is put into rolling machine to rub, time of kneading 30 minutes, wherein light to rub 10 minutes, sky
It rubs 20 minutes, rubs to tealeaves tighting volume without broken, wait for cell crashing ratio up to 60%；
(4) it ferments：To rub leaf uniformly, loose casu in fermentation disk in, uniformly spread out, will fermentation disk be placed in baking fermentation
Interior carries out logical aerobe fermentation time 2h, when leaf color turns yellowish red color, stops fermentation, into subsequent processing；35 DEG C of fermenting cellar temperature,
Humidity 90%；
(5) it just dries：In such a way that thin booth is dried soon, the tealeaves after fermentation is dried to water content 70% at 90 DEG C, is stopped
Only drying operation；
(6) it dries：Tealeaves after just drying is dried using three-stage, 80 DEG C of first segment temperature, time 2h；Second segment temperature
Spend 90 DEG C, time 2h；120 DEG C of third section temperature, time 1.0h；
(7) packaging and storage：The tealeaves after foot is done is baked and banked up with earth after spreading for cooling cools down to get finished product.
The description of the aforementioned specific exemplary embodiment to the present invention is in order to illustrate and illustration purpose.These descriptions
It is not wishing to limit the invention to disclosed precise forms, and it will be apparent that according to the above instruction, can much be changed
And variation.The purpose of selecting and describing the exemplary embodiment is that explaining the specific principle of the present invention and its actually answering
With so that those skilled in the art can realize and utilize the present invention a variety of different exemplary implementation schemes and
Various chooses and changes.The scope of the present invention is intended to be limited by claims and its equivalents.
Claims (4)
1. a kind of processing method of black tea, which is characterized in that include the following steps：
(1) raw material selects：The fresh leaves of tea plant for picking two leaf of a bud is raw material, it is desirable that bud-leaf is complete, uniform in size, and color and luster is fresh and alive；
(2) it withers：Fresh leaf is disposed within, it uniformly spreads out, wither 8-10h indoors, during which stirs 3-5 times, until bud-leaf is aqueous
Amount reaches 50-60%, into subsequent processing；
(3) it rubs：Withering leaf is put into rolling machine to rub；
(4) it ferments：To rub leaf uniformly, loose casu in fermentation disk in, uniformly spread out, will fermentation disk be placed in bake fermenting cellar in
Logical aerobe fermentation time 1-2h is carried out, when leaf color turns yellowish red color, stops fermentation, into subsequent processing；
(5) it just dries：In such a way that thin booth is dried soon, the tealeaves after fermentation is dried to water content 65-75% at 80-100 DEG C,
Stop drying operation；
(6) it dries：Tealeaves after just drying is dried using three-stage, 75-85 DEG C of first segment temperature, time 1.5-2.5h；The
Two sections of 85-95 DEG C of temperature, time 1.5-2.5h；110-130 DEG C of third section temperature, time 0.5-1.5h；
(7) packaging and storage：The tealeaves after foot is done is baked and banked up with earth after spreading for cooling cools down to get finished product.
2. the processing method of black tea according to claim 1, it is characterised in that：The temperature withered in step (2) is 20-25
DEG C, withering time 9h hours, until bud-leaf water content reaches 60%.
3. the processing method of black tea according to claim 1, it is characterised in that：Time of kneading 30 minutes in step (3),
In, gently rub 10 minutes, sky rub 20 minutes, rub to tealeaves tighting volume without broken, wait for cell crashing ratio up to 60%.
4. the processing method of black tea according to claim 1, it is characterised in that：Fermenting cellar temperature 25-35 in step (4)
DEG C, humidity 80-100%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810144485.XA CN108354020A (en) | 2018-02-12 | 2018-02-12 | A kind of processing method of black tea |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810144485.XA CN108354020A (en) | 2018-02-12 | 2018-02-12 | A kind of processing method of black tea |
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| CN108354020A true CN108354020A (en) | 2018-08-03 |
Family
ID=63005558
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| CN201810144485.XA Pending CN108354020A (en) | 2018-02-12 | 2018-02-12 | A kind of processing method of black tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301489A (en) * | 2019-08-01 | 2019-10-08 | 安徽弋江源茶业有限公司 | A kind of production technology of graphite black tea |
| CN112056417A (en) * | 2020-09-25 | 2020-12-11 | 贵州安顺春来茶业有限公司 | Black tea processing method |
| CN113875854A (en) * | 2021-08-19 | 2022-01-04 | 贺州学院 | A kind of method for preparing vine-type thousand-jin-pulled-leaf tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103783180A (en) * | 2014-02-26 | 2014-05-14 | 开阳紫江富硒茶业有限公司 | Black tea preparing method |
| CN105360362A (en) * | 2015-10-28 | 2016-03-02 | 贵州省普定县印象朵贝贡茶专业合作社 | Black tea processing method |
| CN107343547A (en) * | 2017-08-23 | 2017-11-14 | 湄潭银柜山茶业有限公司 | The preparation method of black tea |
| CN107467266A (en) * | 2017-08-25 | 2017-12-15 | 贵州安顺春来茶业有限公司 | A kind of preparation method of black tea |
-
2018
- 2018-02-12 CN CN201810144485.XA patent/CN108354020A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783180A (en) * | 2014-02-26 | 2014-05-14 | 开阳紫江富硒茶业有限公司 | Black tea preparing method |
| CN105360362A (en) * | 2015-10-28 | 2016-03-02 | 贵州省普定县印象朵贝贡茶专业合作社 | Black tea processing method |
| CN107343547A (en) * | 2017-08-23 | 2017-11-14 | 湄潭银柜山茶业有限公司 | The preparation method of black tea |
| CN107467266A (en) * | 2017-08-25 | 2017-12-15 | 贵州安顺春来茶业有限公司 | A kind of preparation method of black tea |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301489A (en) * | 2019-08-01 | 2019-10-08 | 安徽弋江源茶业有限公司 | A kind of production technology of graphite black tea |
| CN110301489B (en) * | 2019-08-01 | 2021-09-14 | 安徽弋江源茶业有限公司 | Production process of graphite black tea |
| CN112056417A (en) * | 2020-09-25 | 2020-12-11 | 贵州安顺春来茶业有限公司 | Black tea processing method |
| CN113875854A (en) * | 2021-08-19 | 2022-01-04 | 贺州学院 | A kind of method for preparing vine-type thousand-jin-pulled-leaf tea |
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Application publication date: 20180803 |