http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102388993-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_008c6ff27a3d98b2b8f54d0187fc0df3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_188dadc9c7f6620dd3ecf9e588490858 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 |
| filingDate | 2011-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2015-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5ef81c338c2d674799e6298f85485ba7 |
| publicationDate | 2015-06-10-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102388993-B |
| titleOfInvention | Method for processing yellow soup tea |
| abstract | The invention discloses a method for processing a yellow soup tea. The method for processing the yellow soup tea comprises the steps as follows: selecting materials; lightly withering; removing water; kneading; primarily drying; primarily braising; secondarily drying; secondarily braising; sufficiently drying; and winnowing. The method has the advantages as follows: the conversion of substances in the tea is precisely controlled by allocating the temperature and the time, so that all aspects of the finished tea are optimal; the quality equalization of the tea is controlled by controlling the stacking thickness of the tea in the processing process, so that the processed tea is high in quality, attractive in curved appearance, slightly yellow in color and luster, tidy, fat and tender in buds and leaves, yellow, green and bright in soup color, sweet and fragrant in smell and sweet and mellow in taste; and the leaf bottoms are clustered, bright yellow and tidy. |
| priorityDate | 2011-11-07-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 37.