http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102813017-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_36c851b424b50e398e087372ff2237bf |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 |
| filingDate | 2012-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2013-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_733ed3f89da59ad8278fb1c58f74aa4b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5e6ef36613c719abbe21222125bff93e http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c05c62486669637f1c3ce72fdbaebcc3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f8026b086f0ba985eb6a16c72eaeaf99 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_e869aa9841d97a76516c92986fd6553b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_0a99e4046562db28df195a5865ec3473 |
| publicationDate | 2013-09-04-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-102813017-B |
| titleOfInvention | Making process of floral-scented yellow tea |
| abstract | The invention relates to the technical field of tea processing, in particular to a making process of floral-scented yellow tea. The making process of the floral-scented yellow tea includes the steps of material selecting, tedding fresh leaves, rocking the leaves, fixing, primarily heaping for yellowing, initially drying, rolling, re-heaping for yellowing and drying. The floral-scented yellow tea is unique in style and floral-scented. The making process is simple, easy to master and convenient to popularize. The making process is innovated on the basis of the traditional yellow tea processing technology and is characterized in that the rocking step (reviving) of the fresh leaves is added. In the rocking step, faint scent, fresh and cool taste and after-taste sweetness of the traditional yellow tea are retained, strong aroma is added, and the unique novel tea is obtained. Internal and external qualities of the traditional yellow tea are fully highlighted, more importantly, people's viewthat the aroma of the traditional yellow tea is light is changed, the element, 'floral scent', is added, and accordingly the quality of the yellow tea is improved. Therefore, the processing techniqueis highly valuable and is applicable to popularization. |
| priorityDate | 2012-08-31-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 38.