http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20160076164-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_8b9fe258fa694df2a01da38c0e5aaac4 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e7a7bd575b4bcaca139ff1a91568bbd5 http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_02962ffd5028b88f41f20c918b513cb9 |
| classificationCPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-16 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-163 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-34 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23L19-00 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentcpc/A23F3-14 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-08 http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-16 |
| filingDate | 2014-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_8d21c24e9d4ce9b77a051fdf3aa0d1fb http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_6a03c868e49c738b155cd761445443c1 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_9a6fd462b8032d83d9e7d31ee7c1ec77 |
| publicationDate | 2016-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | KR-20160076164-A |
| titleOfInvention | Method for manufacturing tea |
| abstract | Disclosed is a method for preparing tea. The preparation method of the present invention comprises the following steps: selecting roses, green tea leaves, fruits of matrimony vine, and Schisandra chinensis; roasting the selected roses at a temperature of 180-190°C, and aging the roasted roses at low temperatures to prepare a rose material; wilting the selected green tea leaves in sunshine or shade for 8-12 hours, and fermenting and drying the wilted green tea leaves to prepare a green tea leaf material; roasting the selected fruits of matrimony vine and Schisandra chinensis at a temperature of 200-220°C, and aging the roasted fruits of matrimony vine and Schisandra chinensis at low temperatures to prepare materials of fruits of matrimony vine and Schisandra chinensis; and mixing and packaging the prepared materials of roses, green tea leaves, fruits of matrimony vine, and Schisandra chinensis. According to the present invention, the method for preparing tea maintains unique taste and fragrance of roses while alleviating astringent and bitter tastes thereof, thereby being able to provide tea using roses having better taste and fragrance as a material. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107439756-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-107094929-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/KR-20180103461-A |
| priorityDate | 2014-12-22-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 39.