http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-106578158-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_4600a9ce6663c0b59e954685476e1de8 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-12 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 |
| filingDate | 2016-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_f7df0d818d81092156234dcf46edffb7 |
| publicationDate | 2017-04-26-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-106578158-A |
| titleOfInvention | Ilex latifolia yellow tea and making method thereof |
| abstract | The invention relates to ilex latifolia yellow tea and a making method thereof, and belongs to the field of tea leaf processing. The making method of the ilex latifolia yellow tea comprises the steps of raw material blanching, wherein fresh leaves are put into 100-120-DEG C boiled water to be completely blanched for 1-3 min and then fished out; dewatering, rolling, wherein three-loosening-three-tightening rolling is conducted until bubbles are completely rolled out; fermenting, wherein the rolled tea leaves are fermented, the fermenting humidity is 250%-350%, the fermenting temperature ranges from 35 DEG C to 45 DEG C, and the fermenting time is 3-5 hours; primary baking, wherein the tea leaves are primarily baked to achieve 45%-55% dryness; shaping; drying and fragrance extracting. The method is simple in process, and the made ilex latifolia yellow tea has the advantages that the shape is tight and fine, the color is yellow and mellow, the soup color is yellow, bright and clear, after the tea is brewed, bud leaves slowly spread and are yellow, bright, fresh and alive, the fragrance overflows, the mouthfeel is slightly bit and mellow, the aftertaste is sweet, and the tea is particularly suitable for being drunk by the masses; more water extracts are generated, the tea is resistant to brewing, the brewing time can reach 11 hours, and soup leaves can be yellow for a long time without changes. |
| priorityDate | 2016-12-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.