http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20050067834-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_0ea223e8a8e8567978f920d57b238a5b |
| classificationCPCAdditional | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2300-10 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23V2250-214 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-12 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-00 |
| filingDate | 2003-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_3be13775a5a52fa37c33f7d4dbb7858a |
| publicationDate | 2005-07-05-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20050067834-A |
| titleOfInvention | A fermented tea appliied green tea and yellow soil and the manufacturing method thereof |
| abstract | The present invention relates to a fermented tea prepared using green tea leaves and ocher, and a method for manufacturing the same, which does not ferment tea leaves by artificially treating high temperature, but uses green tea using red clay and far-infrared radiation source ocher, and jijangsu having purification and degradability. By fermenting the leaves, it helps to shorten the fermentation time and simplify the manufacturing process, and to make fermented tea with a deep taste and excellent flavor. More specifically, after drying and keeping the fresh leaves of green tea, By mixing as much as the first fermentation process in the ocher, and after drying it, through a series of second fermentation with Jijangsu through a series of processes to produce a fermented tea that is not odor, not already deep flavor.n n n As a result, fermentation through far-infrared radioactive material from ocher can help tea leaf cell activity and water molecule activity to further promote the fermentation of tea leaf and shorten the fermentation time, as well as secondary fermentation through jijangsu. Due to its ability to detoxify, it is possible to remove the smell of tea and to remove it, as well as to produce fermented tea with high aroma of ocher and green tea. The health benefits of ocher as well as the functionality of fermented tea can be seen.n n n In addition, such fermented teas have been mainly made of Chinese fermented teas, and thus, the fermented teas of the present invention can be competitive with domestic fermented teas. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-100856556-B1 http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-109380548-A |
| priorityDate | 2003-12-29-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 45.