http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-112237227-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_bbdc1a7700091847c21811a21abfcd5f |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-405 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-14 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-40 |
| filingDate | 2020-10-21-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4abbc6ff0e7b4c6bc7d0e9c169616a26 |
| publicationDate | 2021-01-19-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | CN-112237227-A |
| titleOfInvention | A kind of rose black tea and preparation method thereof |
| abstract | The present application relates to the technical field of black tea processing technology, in particular to a rose black tea and a preparation method thereof. A method for preparing rose black tea includes the following steps: S1, co-processing rose flavor substances and finished black tea, the processing temperature is 15-25° C., and the processing time is 20-30 h, to obtain reprocessed black tea; S2, the step S1 is processed The resulting reprocessed black tea is dried. Through the above steps, the sourness of the prepared rose black tea after brewing can be reduced, the fragrance of the rose black tea can be improved, and the drinking taste of the rose black tea can be improved. The present application also includes a rose black tea prepared by the above preparation method. |
| priorityDate | 2020-07-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.