http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-105360388-A

Outgoing Links

Predicate Object
assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_1f5096283665aabaaf3fd284157cb569
classificationIPCInventive http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-14
http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-40
filingDate 2014-08-25-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_03ef4afa104b0c0ca02698c9aa082453
publicationDate 2016-03-02-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-105360388-A
titleOfInvention Tea with telosma cordata fragrance and manufacturing method thereof
abstract The invention discloses a tea with telosma cordata fragrance. The tea with telosma cordata fragrance is characterized by consisting of, by weight, telosma cordata 65%-80%, tea 20%-35%, and flavoring agent 1%-5%. The telosma cordata is dried flower only keeping flowery fragrance, and the manufacturing method of the dried flower includes drying the petals of telosma cordata and removing the pigment on the petals. The granularities of telosma cordata and tea are controlled in the range of 10 to 20 meshes. The tea is selected from green tea, black tea, oolong tea, broadleaf holly leaf, or other finished tea. The flavoring agent is dried flower which can release various fragrances. The manufacturing method of the tea includes drying and cutting the telosma cordata and tea, performing screening, winnowing, and grading to obtain the fine particle telosma cordata and tea having the granularities in the range of 10 to 20 meshes, mixing the fine particle telosma cordata and tea according to the ratio, adding the flavoring agent according to the ratio, performing scenting for 60-120 min, and packaging the product to obtain the finished tea with telosma cordata fragrance.
priorityDate 2014-08-25-04:00^^<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/anatomy/ANATOMYID53205
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID53205
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID84866
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4442
http://rdf.ncbi.nlm.nih.gov/pubchem/compound/CID65944
http://rdf.ncbi.nlm.nih.gov/pubchem/substance/SID419494519
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4442
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID84866
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID58319
http://rdf.ncbi.nlm.nih.gov/pubchem/taxonomy/TAXID4298
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID4298
http://rdf.ncbi.nlm.nih.gov/pubchem/anatomy/ANATOMYID58319

Total number of triples: 23.