http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20050061075-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_79c15bb8e3a56cb5745034060ec88229 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_5bd84d9c3ac36ce20c9ceb9c1b8e2f3d http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_35dbf81ec41fb46fcfca908f45c4ac3c |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2200-30 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-214 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-08 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08 |
| filingDate | 2003-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_d6b774f7d0bd0ddd4ae01e16c5ea291b http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_747e46f9b3c93ce90d0e461cf4b51696 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_64b848d219cda08bc7a9257ee87d7f2a |
| publicationDate | 2005-06-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20050061075-A |
| titleOfInvention | Yellow tea and manufacturing method thereof |
| abstract | The present invention is the first step of picking and picking young tea leaves in the state of 1 to 3 phases over 3 to 4 days before grain cow,n n n A second step of thinning the tea leaves of the first step and withering at a temperature of 25 ° C. for 12 to 24 hours;n n n A third step of rubbing the tea leaves of the second step to destroy the tissue so that the fermentation takes place evenly and rapidly;n n n A fourth step of releasing the juice from the cells of the third step by releasing the juice (pecting, etc.) from the cells, clumping together and stiffening the rounded solid to evenly ferment;n n n A fifth step of fermenting the tea leaves of the fourth step for about one day at a temperature of 25 ℃ and,n n n As a method of manufacturing the tea leaves by spreading the tea leaves of the fifth step on the back plate and processing the tea leaves in a sixth step of drying for 24 to 48 hours at a high temperature of 40 to 50 ℃ in a sealed ocher room so that the moisture content is 4% or less. In addition, the front and back are fermented evenly and matured, so the color is transparent and clear yellow, and it can be quickly and evenly mixed in hot water to give a dark and light taste and at the same time, it can be helpful for health promotion. It can be. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107668222-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-102293268-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109430449-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-110419612-A |
| priorityDate | 2003-12-18-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 32.