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A Detailed Guide to Ancient Tea-Making Methods: An Overview of Traditional Tea Production Techniques
Picking: The time for picking tea must be on clear days during the second, third, and fourth months, and the best target for picking is the tea buds that have just sprouted and are especially upright, growing on weathered limestone. Steaming: Place the freshly picked leaves into a steamer basket, then place the steamer basket into a pot, add water to the pot and cook it on the stove; inside the steamer basket there is a layer made of bamboo skin, and after steaming, take out the layer. Pounding: Pour the steamed tea leaves while hot into a mortar and pound them into pieces; place the pounded tea paste into an iron tea mold. There are many shapes of tea molds, and tea
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A Detailed Guide to the Processing and Making of Persimmon Leaf Tea
Persimmon leaf tea is a new type of health drink made from persimmon leaves. Persimmon leaves contain tannins, choline, protein, minerals, sugars, flavonoids and other substances useful to the human body, and are especially rich in vitamin C, with 1s of vitamin C per 100g of fresh persimmon leaves. Regular drinking of persimmon leaf tea has various health functions such as relieving constipation and promoting urination, purifying the blood, and resisting bacteria and reducing swelling. The key processing techniques are as follows: 1. Harvest leaves at the right time. The best time to collect persimmon leaves is summer and autumn, when the fruit has basically taken shape and the persimmon leaves are thick and large
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Processing method for making a beverage from goji leaves
Formula (calculated for 1 ton of product): goji leaf juice 400 kg, gelatin 2 kg, white granulated sugar 10 kg, citric acid 1.5 kg, CMC-Na 2 kg, ethyl maltol 0.02 kg, diluted with water to 1 ton. Key operating points. Selection and washing of raw materials: select tender leaves and tender tips of goji (Lycium barbarum), requiring that the tissue is not shriveled and there is no insect damage; rinse away sand and impurities on the surface of the goji leaves with water, and drain off the water. Blanching and color protection: place the raw materials in a 90°C water bath and hold for 2 minutes, then remove. Crushing and extraction
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The Evolution of the Steaming Green Tea Making Process from Cake Tea to Loose Tea
In the production of steamed green cake tea, in order to improve the shortcomings of difficult-to-remove bitterness and improper aroma, the practice of not kneading or pressing after steaming and directly drying was gradually adopted, transforming steamed green ball tea into steamed green loose tea to preserve the tea's aroma. This reform appeared in the Song Dynasty. The "Song History: Treatise on Food and Money" records: "Tea has two types, one called slice tea, one called loose tea," and slice tea is cake tea. In the Yuan Dynasty, Wang Zhen's "Agricultural Treatise" contains a detailed record of the steamed green loose tea process at that time: "After picking, steam briefly in a steamer, achieving the right degree of rawness and doneness. After steaming, spread thinly on baskets and mats, knead while damp, then enter the roasting stage, spread the fire evenly
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Raw-pack method for making Snow Pear cans
Raw-packed Snow Pear cans have a white color, a sweet and sour refreshing taste, a crisp and tender texture, and a rich flavor, making them a canned variety excellent in color, aroma, and taste. Compared with the traditional cooked-pack process, the raw-pack process can reduce steam consumption by 30%, pear loss by 10%, cost per ton by 5%, and increase flesh crispness by 80%. (1) Process flow: raw material acceptance -> cleaning -> stem removal and peeling -> cutting and coring -> trimming -> sorting -> filling into cans -> syrup addition -> exhausting and sealing -> sterilization and cooling -> storage (2) Production method 1
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Practical Tips for Making Money from Conventional Fish Farming
In recent years, the market price of conventional fish has kept falling, sometimes even approaching the cost price, and fish farmers can make a loss with the slightest carelessness. Can money still be made from farming conventional fish? With this question in mind, our reporter visited some of the more profitable large-scale fish farmers in the province, and based on a summary of their successful experience, here are 10 production recommendations. 1. Advocate pollution-free farming. With the introduction of the pollution-free agricultural product market access system, the production of pollution-free aquatic products will inevitably receive a high degree of attention. Whoever wants to remain invincible in the great tide of the future market economy
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Detailed Guide to Making Edible Mushroom Fresh-keeping Bags
1. Materials: hypophosphorous acid (50% aqueous solution), aluminum silicate (with an alumina content of 28%), gauze bags. 2. Making: ① Prepare the fresh-keeping agent: mix 1 part hypophosphorous acid and 1.2 parts aluminum silicate evenly, dry with hot air (a hot air blower may be used), then grind and pulverize, and finally pass through a 200-mesh sieve to obtain the fresh-keeping agent. ② Bagging: put the required amount of fresh-keeping agent into gauze bags (dosage 0.2-2 grams/bag) and seal them to obtain edible mushroom fresh-keeping bags. ③ Storage: fresh-keeping bags or fresh-keeping agent not used temporarily should be sealed and stored away from light.
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What are the tricks for making money from conventional fish farming?
In recent years, the market price of conventional fish has kept falling, sometimes even approaching the cost price, and fish farmers lose money with the slightest carelessness. Can conventional fish farming still make money? The author visited some large fish farmers with relatively good farming profits and, based on a summary of their successful experience, offers the following 10 production suggestions. 1. Pollution-free farming. With the implementation of the pollution-free agricultural product access system, the production of pollution-free aquatic products will certainly receive great attention. 2. Reasonable polyculture. Generally, there are many wild and miscellaneous fish in adult fish ponds
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Method for making xylitol jujube vinegar fermented beverage
Jujube has effects such as sedation, sleep aid, blood pressure reduction, anti-allergy, liver protection, muscle strength enhancement, antioxidant, and anti-tumor. Vinegar beverages have effects such as softening blood vessels, lowering blood pressure, preventing arteriosclerosis, stimulating appetite, and promoting digestion. Xylitol is a very promising functional additive factor. Raw material formula: jujube 20kg, liquid xylitol 2kg, honey 2kg, yeast starter 10kg, acetic acid bacteria starter 15kg. Key operation points: preparation of jujube juice:
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A Simple Method for Making Drunken Jujubes in a Ziplock Bag
Method: 1. Choose semi-dried red jujubes; if the jujubes are too dry, steam them in a steamer for just 1.5 minutes after the water comes to a boil; 2. Wash them clean, drain off the water, put them into a ziplock bag, add baijiu of 55 degrees or higher; generally 500g of red jujubes to 20g of baijiu, then tie the bag tightly, shake and rub so the red jujubes are evenly coated with the baijiu; 3. After 10 hours, shake and rub once more, seal well, and store for 4-5 days, then they are ready to take out and eat. After taking them out, tie the bag opening tightly again, and they can be stored for about 3 months. The drunken jujubes made this way have a faint
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