Processing method of pomegranate-Congou black tea

Processing method of pomegranate-Congou black tea

The invention relates to the field of tea preparation. A purpose of the invention is to provide a processing method of pomegranate-Congou black tea, which is beautiful in appearance and superior in taste, by utilizing fresh leaves on new shoots of pomegranate trees. The processing method of the pome...

Ausführliche Beschreibung

Gespeichert in:
Bibliographische Detailangaben
Hauptverfasser: Zheng Shiwei, Li Pinwu, Chen Shengxiang, Li Yuanbin
Format: Patent
Sprache:chi ; eng
Schlagworte:
COFFEE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
TEA
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
Online-Zugang:Volltext bestellen
Tags: Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
container_end_page
container_issue
container_start_page
container_title
container_volume
creator Zheng Shiwei
Li Pinwu
Chen Shengxiang
Li Yuanbin
description The invention relates to the field of tea preparation. A purpose of the invention is to provide a processing method of pomegranate-Congou black tea, which is beautiful in appearance and superior in taste, by utilizing fresh leaves on new shoots of pomegranate trees. The processing method of the pomegranate-Congou black tea comprises the following main steps: collecting the fresh leaves; and carrying out withering, rolling, fermenting and drying. Tender leaves or mature leaves on the new shoots of the pomegranate trees are used as a single raw material of the pomegranate-Congou black tea. The prepared pomegranate-Congou black tea belongs to the fully fermented tea, so that the defect of astringent flavor of the pomegranate-leaf tea caused by high polyphenol content is solved; thus, the pomegranate-Congou black tea is suitable for people with relatively weak intestines and stomach to drink as well as winter drinking. Moreover, the characteristics of the pomegranate leaves, i.e., relatively thin textures, are fu
format Patent
fullrecord <record><control><sourceid>epo_EVB</sourceid><recordid>TN_cdi_epo_espacenet_CN105876005A</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><sourcerecordid>CN105876005A</sourcerecordid><originalsourceid>FETCH-epo_espacenet_CN105876005A3</originalsourceid><addsrcrecordid>eNrjZDAMKMpPTi0uzsxLV8hNLcnIT1HIT1MoyM9NTS9KzEssSdV1zs9Lzy9VSMpJTM5WKElN5GFgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8c5-hgamFuZmBgamjsbEqAEAj_QrjQ</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>patent</recordtype></control><display><type>patent</type><title>Processing method of pomegranate-Congou black tea</title><source>esp@cenet</source><creator>Zheng Shiwei ; Li Pinwu ; Chen Shengxiang ; Li Yuanbin</creator><creatorcontrib>Zheng Shiwei ; Li Pinwu ; Chen Shengxiang ; Li Yuanbin</creatorcontrib><description>The invention relates to the field of tea preparation. A purpose of the invention is to provide a processing method of pomegranate-Congou black tea, which is beautiful in appearance and superior in taste, by utilizing fresh leaves on new shoots of pomegranate trees. The processing method of the pomegranate-Congou black tea comprises the following main steps: collecting the fresh leaves; and carrying out withering, rolling, fermenting and drying. Tender leaves or mature leaves on the new shoots of the pomegranate trees are used as a single raw material of the pomegranate-Congou black tea. The prepared pomegranate-Congou black tea belongs to the fully fermented tea, so that the defect of astringent flavor of the pomegranate-leaf tea caused by high polyphenol content is solved; thus, the pomegranate-Congou black tea is suitable for people with relatively weak intestines and stomach to drink as well as winter drinking. Moreover, the characteristics of the pomegranate leaves, i.e., relatively thin textures, are fu</description><language>chi ; eng</language><subject>COFFEE ; FOODS OR FOODSTUFFS ; HUMAN NECESSITIES ; MANUFACTURE, PREPARATION, OR INFUSION THEREOF ; TEA ; THEIR SUBSTITUTES ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2016</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20160824&amp;DB=EPODOC&amp;CC=CN&amp;NR=105876005A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&amp;date=20160824&amp;DB=EPODOC&amp;CC=CN&amp;NR=105876005A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>Zheng Shiwei</creatorcontrib><creatorcontrib>Li Pinwu</creatorcontrib><creatorcontrib>Chen Shengxiang</creatorcontrib><creatorcontrib>Li Yuanbin</creatorcontrib><title>Processing method of pomegranate-Congou black tea</title><description>The invention relates to the field of tea preparation. A purpose of the invention is to provide a processing method of pomegranate-Congou black tea, which is beautiful in appearance and superior in taste, by utilizing fresh leaves on new shoots of pomegranate trees. The processing method of the pomegranate-Congou black tea comprises the following main steps: collecting the fresh leaves; and carrying out withering, rolling, fermenting and drying. Tender leaves or mature leaves on the new shoots of the pomegranate trees are used as a single raw material of the pomegranate-Congou black tea. The prepared pomegranate-Congou black tea belongs to the fully fermented tea, so that the defect of astringent flavor of the pomegranate-leaf tea caused by high polyphenol content is solved; thus, the pomegranate-Congou black tea is suitable for people with relatively weak intestines and stomach to drink as well as winter drinking. Moreover, the characteristics of the pomegranate leaves, i.e., relatively thin textures, are fu</description><subject>COFFEE</subject><subject>FOODS OR FOODSTUFFS</subject><subject>HUMAN NECESSITIES</subject><subject>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</subject><subject>TEA</subject><subject>THEIR SUBSTITUTES</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2016</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZDAMKMpPTi0uzsxLV8hNLcnIT1HIT1MoyM9NTS9KzEssSdV1zs9Lzy9VSMpJTM5WKElN5GFgTUvMKU7lhdLcDIpuriHOHrqpBfnxqcUFicmpeakl8c5-hgamFuZmBgamjsbEqAEAj_QrjQ</recordid><startdate>20160824</startdate><enddate>20160824</enddate><creator>Zheng Shiwei</creator><creator>Li Pinwu</creator><creator>Chen Shengxiang</creator><creator>Li Yuanbin</creator><scope>EVB</scope></search><sort><creationdate>20160824</creationdate><title>Processing method of pomegranate-Congou black tea</title><author>Zheng Shiwei ; Li Pinwu ; Chen Shengxiang ; Li Yuanbin</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN105876005A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2016</creationdate><topic>COFFEE</topic><topic>FOODS OR FOODSTUFFS</topic><topic>HUMAN NECESSITIES</topic><topic>MANUFACTURE, PREPARATION, OR INFUSION THEREOF</topic><topic>TEA</topic><topic>THEIR SUBSTITUTES</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>Zheng Shiwei</creatorcontrib><creatorcontrib>Li Pinwu</creatorcontrib><creatorcontrib>Chen Shengxiang</creatorcontrib><creatorcontrib>Li Yuanbin</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Zheng Shiwei</au><au>Li Pinwu</au><au>Chen Shengxiang</au><au>Li Yuanbin</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Processing method of pomegranate-Congou black tea</title><date>2016-08-24</date><risdate>2016</risdate><abstract>The invention relates to the field of tea preparation. A purpose of the invention is to provide a processing method of pomegranate-Congou black tea, which is beautiful in appearance and superior in taste, by utilizing fresh leaves on new shoots of pomegranate trees. The processing method of the pomegranate-Congou black tea comprises the following main steps: collecting the fresh leaves; and carrying out withering, rolling, fermenting and drying. Tender leaves or mature leaves on the new shoots of the pomegranate trees are used as a single raw material of the pomegranate-Congou black tea. The prepared pomegranate-Congou black tea belongs to the fully fermented tea, so that the defect of astringent flavor of the pomegranate-leaf tea caused by high polyphenol content is solved; thus, the pomegranate-Congou black tea is suitable for people with relatively weak intestines and stomach to drink as well as winter drinking. Moreover, the characteristics of the pomegranate leaves, i.e., relatively thin textures, are fu</abstract><oa>free_for_read</oa></addata></record>
fulltext fulltext_linktorsrc
identifier
ispartof
issn
language chi ; eng
recordid cdi_epo_espacenet_CN105876005A
source esp@cenet
subjects COFFEE
FOODS OR FOODSTUFFS
HUMAN NECESSITIES
MANUFACTURE, PREPARATION, OR INFUSION THEREOF
TEA
THEIR SUBSTITUTES
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title Processing method of pomegranate-Congou black tea
url https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-09T18%3A53%3A47IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-epo_EVB&rft_val_fmt=info:ofi/fmt:kev:mtx:patent&rft.genre=patent&rft.au=Zheng%20Shiwei&rft.date=2016-08-24&rft_id=info:doi/&rft_dat=%3Cepo_EVB%3ECN105876005A%3C/epo_EVB%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_id=info:pmid/&rfr_iscdi=true