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classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08
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filingDate 2015-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_a5b93fa94af8d750e7fb9cd4de178b8c
http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f02fbd7e9cda61f5df16707c20729b27
publicationDate 2015-12-23-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-105166137-A
titleOfInvention Black tea processing technology
abstract The invention relates to a black tea processing technology and belongs to the technical field of black tea processing. The processing technology mainly comprises fresh leaf selection, withering, fermentation and drying; wherein, an enzymic preparation is added during withering, and then ultrasonic treatment is performed. According to the black tea processing technology, the enzymic preparation is added during withering, and then ultrasonic treatment is performed, so that not only are selected fresh tea leaf cells smashed and is enzymatic reaction promoted, but also tea strips are prevented from folding, twisting and becoming uneven, processing of black tea in flat and bud shapes is facilitated, and accordingly, black tea with shapes and unique flavor is developed.
isCitedBy http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105767280-A
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http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106306153-A
http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107183252-A
priorityDate 2015-10-12-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

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