http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-103300175-B
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0a656e4216a356cf593387e469669389 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08 |
| filingDate | 2013-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2014-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_fb5461ee445591be3b86bf1cfdddd426 |
| publicationDate | 2014-08-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-103300175-B |
| titleOfInvention | Green brick tea fermentation method |
| abstract | The invention provides a green brick tea fermentation method. The method comprises the following steps of: tea leaf raw material pre-processing, water adding, pile fermenting, tea turning, stacking, digging, drying and aging, wherein 1 water adding-pile fermenting: namely adding water to enable the water content of green tea to reach 32%-48%, carrying out the first pile fermenting, laying the tea into 3-4 layers with the height of 0.5m for pile fermenting, and spraying water layer by layer; and naturally fermenting the green tea in 34-48 hours after adding water into the piled tea, wherein the pile temperature is 45-69 DEG C; 2, tea turning: namely, first tea turning, second tea turning and third tea turning; 3, stacking; and 4 aging. Compared with the prior art, the method beneficial for improving the tea leave quality and extract, so that a green brick tea product has a mellow taste and red and transparent liquor color, can be quickly brewed, and has brewing and decocting durability and a unique green brick tea aged fragrance and flavor. |
| priorityDate | 2013-05-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 21.