http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108419852-B
Outgoing Links
| Predicate | Object |
|---|---|
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/Y02A40-90 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-06 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 |
| filingDate | 2018-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2021-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationDate | 2021-09-03-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-108419852-B |
| titleOfInvention | The production process of pu-erh tea fossils |
| abstract | The invention relates to the field of tea preparation, in particular to a production process of Pu'er tea fossils, comprising the following steps: 1) picking and fixing fresh leaves; 2) rolling and drying; 3) primary selection; 4) fermentation; 5) secondary selection ; 6) Grinding; 7) Dust removal; 8) Drying; 9) Fine picking. The pu-erh tea fossils obtained by the method of the invention are of good and stable quality, not only uniform in color, uniform in granules, and sufficient in nutrition, the tea fossils are fully fermented, the color of the dry tea is black and moist, the color of the tea soup is red and bright, the aroma is rich, and the taste is sweet and smooth. The soup comes out quickly, and it can keep the soup color unchanged after brewing more than 20 times. |
| priorityDate | 2018-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 27.