http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105028716-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_2a12c4465269db2ff8d7da774da43b5b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 |
| filingDate | 2015-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_527f80ea3989d533482f33ba08055c2f http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8988248e96119c702535833a690ff3e3 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_07becad12ab60791201b4135e67374cc http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_28fd17c8d7bda9a43bd5166d4b4fd46c http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a33ddef0fedd9fb7b9f12188aa7ce721 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_7904e94ae0e307969dfc284e0f9048fc |
| publicationDate | 2015-11-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-105028716-A |
| titleOfInvention | Processing method of high-quality black tea |
| abstract | The invention discloses a processing method of a black tea. The processing method sequentially comprises the following steps: selecting raw materials; picking; withering; kneading; fermenting; steaming and dehydrating; re-kneading; shaping; primarily baking; stacking and re-baking, wherein the processing method is characterized in that a steam-heating fixation machine is adopted for steaming and dehydrating; when the steam temperature reaches 150-160 DEG C and the hot air temperature reaches 100-110 DEG C, leaves are evenly fed; the leaf feeding amount is 1Kg/min; the fixation time is controlled within 35-40 seconds; the hot air dehydration time is controlled within 90-120 seconds; and the moisture content of the dehydrated leaves is 55%-65%. The black tea obtained by the processing method of the black tea is tight, fine and straight in appearance, black in color and luster, visible in golden tip, red and bright in soup, sweet, fragrant, high in purity, mellow and brisk in taste, sweet in aftertaste, bright and living in infused leaf, regular and intact; the dry tea is straight and robust in appearance; the tea soup is red and bright in color and luster; the fragrance is strong and sweet; the soup is strong, red and bright; and the taste is fresh and strong. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105360369-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105918515-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108522688-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113229375-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105994715-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109430439-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-114903095-A |
| priorityDate | 2015-08-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 36.