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Characteristics of the Fuding Damao Tea Cultivar and an Introduction to the Tea Types It Is Suitable For Processing
It belongs to the clonal propagation line. It is a national-level improved cultivar. It originates from Fuding County, Fujian Province. It has a cultivation history of one hundred years to date. It has been introduced and cultivated in Zhejiang, Jiangsu, Jiangxi, Hubei, Anhui and other provinces. It is one of the high-yield, high-quality cultivars suitable for growing in low-hill red soil. Morphological characteristics: small tree type, large-leaf, early-budding cultivar. The plant is relatively tall and upright, with plump buds and leaves covered in abundant silvery-white downy hairs, and strong tenderness retention. Spring buds sprout in mid-March, and the peak period of one bud and three leaves is in early April, with a hundred-bud weight of 104 grams. It can be processed into famous teas of different appearances. It is not only a premium raw material for processing "
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Detailed Explanation of the Processing Technology and Method for Kumquat Fruit Tea
(1) Raw materials and formula: Kumquat puree: 10%-15%; carrot puree: 5%-10%; white granulated sugar: 8%-10%; citric acid: 0.10%-0.12%; sodium citrate: 0.05%-0.06%; β-cyclodextrin: 0.05%-0.08%; carboxymethyl cellulose: 0.03%-0.05%; pectin (high-fat): 0.10%-0.12%; potassium sorbate:
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Mechanized Processing Flow and Key Technical Points for Flat-shaped Tea
At present, the machinery used for processing flat-shaped tea is mostly the multi-purpose wok-trough machine. This machine is easy to operate, low in cost and high in output, and is well received by the great majority of tea farmers. The processing flow of flat-shaped tea with the multi-purpose wok-trough machine includes spreading fresh leaves -- green-fixing wok (fixing and shaping) -- spreading to cool and regain moisture --
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Detailed Explanation of the Production Process of Lingtou Dancong Tea
The "honey rhyme" of Lingtou Dancong tea is formed during the processing technique, and the main key processes are leaf shaking and roasting; the two are very important for forming and developing the "honey rhyme" characteristics, complementing each other and enhancing each other. (1) Leaf shaking is the key process for the formation and development of the "honey rhyme." After sun withering is completed, the sun-withered leaves give off a distinctive varietal aroma. As the normal number of leaf-shaking rounds increases, the leaf-shaking aroma gradually turns from light to strong, the grassy smell fades, and the floral-honey sweet fragrance emerges. Especially after fixation, the fixed leaves have a clear, mellow
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Detailed Explanation of the Technical Process for Refining Eyebrow Tea
Its product shape resembles an eyebrow, hence the name eyebrow tea. Eyebrow tea is one of the bulk export teas of Zhejiang green tea. Eyebrow tea is made by selecting long-pan-fired green tea (Hangzhou pan-fired green tea, Suichang pan-fired green tea, Wenzhou pan-fired green tea) as raw material, and processing it through refining and blending. The refining process adopts the method of single-grade feeding and multi-grade recovery of finished products. Its processing technique is: blending and grading of raw materials, extracting material through five routes: itself, round body, long body, zigzag, and stem fiber. The processing operations are divided into: re-firing and rolling of rough tea, sorting, beating, shaking, cutting, picking and removing, fanning, re-firing and coloring, clearing wind and cutting off dust, semi-finished products waiting
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Detailed Explanation of the Processing Technique Flow of Pu'er Tea
When it comes to the unique quality characteristics of Pu'er tea, they are fundamentally determined by two aspects. First, the tea leaves used to make Pu'er tea must be Yunnan large-leaf tea. This is because the content of tea polyphenols, catechins, caffeine, theanine and water extracts in Yunnan large-leaf tea trees is generally higher than in medium- and small-leaf tea trees. Second, the special production technique of Pu'er tea. The production technique of Pu'er tea is divided into traditional technique and modern technique. Regarding the traditional technique of Pu'er tea, the famous Pu'er tea expert and professor Zou Hongjie of Yunnan Agricultural University states in the book "Yunnan Pu'er Tea" that
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The tea fixation process evolved from steaming to pan-firing.
Compared with cake tea, the aroma of the tea leaves was better preserved in steamed loose-leaf tea. However, the steaming method still had the drawback of insufficiently rich aroma, so the pan-firing technique emerged, using dry heat to bring out the tea's aroma. In the Ming Dynasty, the pan-firing method of tea making gradually became more refined and was recorded in detail in Zhang Yuan's "Tea Record," Xu Cishu's "Tea Commentary," and Luo Lin's "Tea Explanation." Its production method was roughly: high-temperature fixation, rolling, re-firing, and baking until dry; this process is very similar to the modern method of making pan-fired green tea.
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A Detailed Explanation of the Processing Technology of Caviar and Fish Roe
The ovaries of various spawning marine fish, shellfish and freshwater fish can be used as food, and in many parts of the world fish roe is considered a very nutritious food, with high protein content, less contaminated raw materials and good-tasting finished products. Therefore, fish roe products are very popular in markets around the world. 1. Caviar processing The term "caviar" is often used to refer to fish roe produced in a special way. In the past, the black caviar was a delicacy in foreign royal courts; now it is a beauty and health recipe for fashion-conscious people and friends who love good food yet still worry about losing weight.
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Detailed Explanation of the Large Icefish Processing Technology Series (Part One)
Large icefish, also known as noodlefish, was originally widely distributed in the main stream and affiliated lakes of the middle and lower reaches of the Yangtze River. Its flesh is tender and delicious, rich in nutrients, and eating it carries a special fresh cucumber aroma. Large icefish generally has a body length of about 20 cm, with no bones or spines. It is a small, precious fish species with high economic value and is highly popular in domestic and international markets. Two processing methods for large icefish are introduced here: I. Processing of quick-frozen large icefish. 1. Preservation and transportation of raw fish. Large icefish has a small body and thin skin, making it extremely prone to spoilage.
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Detailed Explanation of the Imitation Crab Meat Processing Technology
Imitation crab meat is a convenience food made primarily from Alaska pollock (walleye pollock) with the taste of fresh sea crab. At present, the technology and equipment for imitation crab meat in Shandong Province were introduced from Japan. As an aquatic convenience food, imitation crab meat has broad prospects for development. At present, the product is mainly exported to Japan and the United States. 1. Process flow: frozen surimi -> thawing -> ingredient mixing -> chopping and grinding -> steaming and roasting -> strip rolling and shaping -> sterilization -> cooling -> vacuum packaging -> rapid low-temperature freezing -> boxing -> cold storage 2. Process operation procedures:
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