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Detailed Explanation of the Processing Technology for Purely Natural Canned Tea Beverages
With economic development and rising living standards, people's demand for purely natural, nutrient-rich, health-promoting beverages is increasing. This technology was developed precisely in response to this market demand. Its key technical points are mainly: 1. A mathematical model was applied to establish the optimal tea infusion extraction scheme; 2. "Cold sterilization" was adopted for microbial removal and preservation, overcoming the drawbacks of traditional methods and better maintaining the natural flavor of the tea beverage; 3. Polysaccharides were used for prior conversion and dissolution, preventing the problem of turbidity and sedimentation after the tea beverage had been stored for a period of time; 4. Natural antioxidants were selected to extend the shelf life to
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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 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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Processing Methods and Key Technical Points for Five-Spice Tea Eggs
After eggs are boiled with tea leaves and spices, the eggshells take on a tiger-skin color, glossy and bright, fresh and savory, with a rich aroma. They are a traditional folk snack egg product. Because they are easy to carry, they are also a delicious food for travel or picnics. 1. Ingredients formula: 1000 g eggs, 25 g tea leaves, 2 g Sichuan peppercorns, 5 g star anise, 5 g cassia bark, 3 g fennel, 10 g refined salt, 50 g soy sauce, 10 g scallion, 5 g ginger. 2. Processing method (1) Boiling eggs: Put the eggs into an aluminum pot, add clean water, and use
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Detailed Explanation of Gunpowder Tea Processing Methods and Technical Key Points
The product is named for its round, tight, heavy, and solid appearance, with a green, lustrous, frosted color, resembling pearls. Gunpowder tea is one of the major green tea categories exported from Zhejiang and is also a tea category unique to Zhejiang. Gunpowder tea is made from Pingchaoxing (pan-fired green tea) as raw material. Its refining and processing adopt a single-grade input and multi-grade recovery method. Its processing technology is: blending and grading of raw materials, and drawing material through three routes: original body, crushed goods, and Yucha (rain tea). Processing operations are divided into fresh drawing, firing, and clean drawing, and other procedures to produce sieve-grade teas of various sizes, then blending according to samples, and evenly filling boxes to become exported gunpowder tea products. Its products
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Refined Processing Flow and Technical Key Points of Eyebrow Tea
Its product shape resembles an eyebrow, hence it is called eyebrow tea. Eyebrow tea is one of the bulk export teas of Zhejiang green tea. Eyebrow tea is made from long pan-fired green tea (Hangzhou pan-fired green tea, Suichang pan-fired green tea, Wenzhou pan-fired green tea) as raw material, refined and blended. Its processing technique is: blending and grading of raw materials, taking material from five routes: the body itself, round body, long body, sub-grade bits, and stem and fiber. The processing operations are divided into re-firing and rolling of crude tea, sorting and sifting, beating and sifting, shaking and sifting, strip cutting, picking and removing, fanning, supplementary firing and coloring, clearing wind and cutting off dust; the semi-finished product is piled and stored in the warehouse, then blended according to the sample, evenly piled and packed into boxes to become export eyebrow tea. Its product specifications are based on
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Detailed Explanation of the Processing Technology and Production Methods of Crude Tea
The crude tea processing procedure is a process of repeated operations of sifting, cutting, selecting, picking, and pan-firing. The ordering of each process, the number of repetitions, and so on must all follow certain principles. 1. Sift first, then winnow. Winnowing mainly separates the light and heavy tea leaves and distinguishes superior from inferior quality. Only when the tea material is the same in length, size, and thickness can the light and heavy be separated most effectively and superior from inferior quality be distinguished clearly. Therefore, before winnowing, sifting must be carried out first. 2. Re-fire first, then cut. Generally, the head tea on the sieve surface
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Processing technology for gamma-aminobutyric acid tea passes expert appraisal
The "gamma-aminobutyric acid tea processing technology," successfully researched under the leadership of Dr. Lin Zhi of the Tea Research Institute of the Chinese Academy of Agricultural Sciences, recently passed an expert appraisal organized by the Zhejiang Provincial Department of Science and Technology. The appraisal committee listened to the project team's technical research report, evaluated the tea samples, and after careful deliberation unanimously concluded that the technology is comprehensive and systematic, contains multiple innovations, fills a domestic gap, and ranks at the international leading level in similar research. The main research results achieved are as follows: 1. For the first time, 7 tea plant varieties suitable for processing gamma-aminobutyric acid tea were screened out, and the
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