http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113995023-A

Outgoing Links

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assignee http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_05b4d1199a325eabfbfd97371816e047
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filingDate 2021-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
inventor http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_34bbe51b5c459142995e5ec4be2b6780
publicationDate 2022-02-01-04:00^^<http://www.w3.org/2001/XMLSchema#date>
publicationNumber CN-113995023-A
titleOfInvention A kind of oolong tea production process
abstract The invention discloses a production process of oolong tea. The production steps are as follows: a. First, pick fresh tea leaves in a tea field; b. Flip once every 20 minutes, and the number of flips is 3-5 times. Then, the naturally withered tea leaves are sent to the freezer for freezing, and then the frozen tea leaves are taken out from the freezer, and the frozen tea leaves are sprayed with a concentration of 9%. After spraying with salt water, spread the tea leaves in the ventilation room and blow hot air to wither. Finally, take out the tea leaves in the hot ventilation room and place them in the withering tank for 25 minutes. The oolong tea of the invention not only accelerates the water loss rate, but also prevents the loss of nutrients such as tea polyphenols, reduces the oolong tea production time, and can enhance the permeability of the tea cell membrane, thereby contributing to the reaction of substances in the tea cells. , to improve the aroma and nutritional quality of oolong tea.
priorityDate 2021-10-22-04:00^^<http://www.w3.org/2001/XMLSchema#date>
type http://data.epo.org/linked-data/def/patent/Publication

Incoming Links

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Total number of triples: 19.