http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102511581-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_d6a6f422b091ba12ea61d4adbf1b0e8e |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-14 |
| filingDate | 2011-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-05-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_74ae821fee0a84712f0a98a709f1049c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f26ab6138a0ec97f3ce3f5fd09129543 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c451900a41861eb146569db8205351ea http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_50c27297bb3eca0aa41344b82ac3f211 |
| publicationDate | 2013-05-01-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102511581-B |
| titleOfInvention | Method for processing green tea having multi-layered composite fragrance |
| abstract | The invention discloses a method for processing green tea having a multi-layered composite fragrance. The method provided by the invention comprises the following steps of 1, processing fresh tea leaves growing in central and western regions of China and fresh tea leaves growing in an eastern region of China into six green tea raw materials having different fragrances and different tastes by different de-enzyming processes and different baking stir-frying processes, wherein the six green tea raw materials comprise high-fired mellow tea having a heavy fragrance, mellow tea having a heavy chestnut fragrance, tea having a sweet flower fragrance and a fresh and mellow taste, high-fired mellow tea, tea having a chestnut fragrance and a fresh, sweet and mellow taste, and tea having a light flower fragrance and a fresh taste, 2, blending the six green tea raw materials according to a certain ratio to obtain a tea semi-finished product, and 3, baking the blended tea semi-finished product by atea dryer or a tea fragrance reinforcement machine at a temperature of 105 to 115 DEG C for 10 to 20 minutes to obtain the green tea having a multi-layered composite fragrance. Through the method provided by the invention, the green tea having good and stable quality, full nutrition, a multi-layered composite fragrance, a composite flavor, a good taste and a good appearance is obtained. |
| priorityDate | 2011-12-20-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
| Predicate | Subject |
|---|---|
| isDiscussedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID417430547 http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID174 |
Total number of triples: 16.