http://rdf.ncbi.nlm.nih.gov/pubchem/patent/TW-201632078-A
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_83636ee70f5015f8211cbf767a21686b |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A23F3-06 |
| filingDate | 2015-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_c253a84df15c4cec25234f4c98492a99 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_4cadc45a9b98054eb60c71a9ae8eedc9 http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_74afa5a4e0503605acf0a493dbf0defd |
| publicationDate | 2016-09-16-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | TW-201632078-A |
| titleOfInvention | Method for illuminating tea sap |
| abstract | The invention relates to a method for illuminating the tea phthalocyanine, which is irradiated with an artificial light source (such as LED, OLED, fluorescent lamp) in an environment-controllable closed environment, so as to facilitate the accumulation of aroma and taste substances in the blade, and can be widely used. It is applied to the production of some fermented teas (such as oolong tea, oriental beauty tea, Tieguanyin, etc.) and whole fermented tea (such as black tea). The invention can fully exert the aroma and taste of the tea raw material itself, and break the limitation of the tea making climate and day and night, thereby improving the tea making efficiency and the tea quality. |
| isCitedBy | http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-113412867-A http://rdf.ncbi.nlm.nih.gov/pubchem/patent/CN-108419851-A |
| priorityDate | 2015-03-06-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.