http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107307128-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-14 |
| filingDate | 2017-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2018-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2018-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-107307128-B |
| titleOfInvention | A kind of processing method of high-quality white tea |
| abstract | The processing method that the present invention discloses a kind of high-quality white tea, including following operating procedure: (1) after milli liquid being protected in the fresh leaf surface sprinkling after picking, spreading naturally, carry out room temperature and wither 40-48 hours；(2) will by withering that treated, fresh leaf is put into temperature control room, indoor temperature control is taken out after 40-45 DEG C, relative humidity 110-150%, carbon dioxide content 3000-3400ppm, 50-70min；(3) appearance will be carried out using carding machine by the tealeaves of step (2) processing；(4) by the tealeaves after appearance in 65-75 DEG C of baking oven, after drying and processing 11-16min, finished product.The processing method of high-quality white tea provided by the invention, easy to operate, low in cost, white tea obtained, bud milli is stout and strong, and soup look is apricot yellow bright, and fragrance matter is readily dissolved in water, greatly improves the quality of white tea. |
| priorityDate | 2017-08-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 18.