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Detailed Explanation of the Mechanized Processing Technology of Qumao-shaped Tea
Qumao tea has a relatively high degree of mechanized processing, and its processing workflow includes fresh leaf spreading - fixation - cooling - rolling - initial drying - shaping - tip raising - full drying. Fixation: The fixation method for fresh leaves used to process Qumao-shaped tea is the same as that for fresh leaves used to process needle-shaped tea. The fixed leaves are required to be evenly and thoroughly fixed, with an emerald green color, and must not turn yellow or dark. The moisture content of the fixed leaves is between 50% and 55%, and a good tea aroma is released. Rolling: Use small rolling machines such as Model 25 and Model 30, with 2000 to 4000 grams of leaves per barrel, rolling lightly without pressure,
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Processing Methods and Technical Key Points for Pine Needle Health Tea
Pine needles contain large amounts of chlorophyll, amino acids, vitamins C and K, rutin, and inorganic salts such as iron, phosphorus, and calcium. Among these, vitamin C can reduce the accumulation of cholesterol in the human body, and vitamin K can promote the body's absorption of calcium and has the function of regulating heart function. Tea made from pine needles has health benefits including nourishing the body, weight control and slimming, boosting immunity, and delaying aging. The technical key points for processing pine needle health tea are presented below for reference. 1. Leaf collection: Select pine trees 5 to 15 years old, and pick their disease-free
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Detailed Explanation of Key Technical Points for Picking and Processing Famous Autumn Tea
(1) Tea leaf picking. Pick lightly and handle lightly. For tea bushes with good growth and a thick layer of green leaves, you may leave fish leaves or pick without leaving leaves. For those with poor growth and a thin layer of green leaves, especially tea bushes that suffered severe early drought, with many fallen leaves and exposed bare branches, the main approach should be to retain and nurture them, and in the later stage adopt the method of tipping and picking while leaving leaves. This allows the tree vigor to recover quickly and benefits a bumper spring tea harvest the following year. (2) Fresh leaf storage. In early autumn, temperatures are high and the climate is dry; fresh leaves have lower moisture content than spring tea. During transport and storage, it is necessary to prevent too-rapid moisture loss and excessive dehydration of fresh leaves. The containers holding fresh leaves must be well
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Detailed Explanation of Mulberry Leaf Tea Production Techniques and Processing Steps
According to experts at the Japanese Institute of Health, mulberry leaves contain 17 amino acids, as well as fats, vitamin C, B1, B2, folic acid, carotene, calcium, phosphorus, iron, manganese, sodium, and more. These nutrients are at their highest levels in mulberry leaves after the first frost. Mulberry leaf tea is a natural health product for maintaining health and strengthening the body, and is especially suitable for long-term drinking by patients with diabetes and high blood pressure. Its production process is as follows: Leaf picking and handling. It is best to pick leaves from the middle and upper parts of late-autumn mulberry trees that are free of pollution, pests, and diseases. In the Qian'an area of Hebei, mid-September is
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Detailed Explanation of the Key Processing Techniques for Huiming White Tea
Huiming tea is a historically renowned brand of Jingning County, Zhejiang Province, and Huiming white tea is even more of a treasure among teas. Huiming white tea is a flat-shaped tea with four unique qualities. First, the dry tea is golden yellow, bright in color and full of luster, truly a peculiar color among teas. Second, the aroma is high and lasting; even after brewing two cups, the aroma remains, and the dry tea smells strongly and fragrantly. Third, take a transparent glass cup, put in Huiming white tea, and after brewing, the buds and leaves are as white as jade, and each white tea leaf stands upright in the cup, slowly sinking, standing at the bottom of the cup, offering great ornamental value. Fourth, the taste
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Detailed Explanation of the Key Processing Techniques for Silver Monkey Tea
1. Quality characteristics of Silver Monkey Tea: It resembles a lively little monkey from deep in the mountains, covered in silver down, endearing to behold, with a lasting chestnut aroma, a fresh and brisk taste, a clear green liquor color, and plump, tender brewed leaves. 2. Fine harvesting techniques for Silver Monkey Tea: Silver Monkey Tea uses the young and tender buds and leaves of the Silver Monkey cultivar as raw material. The harvesting period is generally around ten days before and after "Qingming" (Pure Brightness). The standard is one bud with the first leaf just unfurling, requiring the bud to be longer than the leaf, uniform in size, and consistent in tenderness. The buds and leaves picked at this time are made into Special Grade Silver Monkey, and every 500 grams of dry tea contains approximately 35,000 to 38,000 buds and leaves.
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Detailed Explanation of Processing Techniques for Kuding Iced Tea and Milk Tea
Kuding tea is the dried leaf of Ligustrum japonicum, a plant in the Oleaceae family. It is a wild plant that serves as both food and medicine, containing tea pigments, tea polyphenols, various amino acids, vitamin C, etc., and has effects such as dispelling wind, improving eyesight, lowering blood pressure, and relieving excessive thirst. The processing techniques are described below. 1. Process flow. Material preparation -> extraction -> mixing -> drying -> grinding -> blending -> packaging -> quality inspection -> warehousing. 2. Processing techniques. (1) Material preparation Select high-quality Kuding tea that is free from mold and insect damage as the raw material. (2) Extraction Weigh 1200% Kuding tea
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Detailed Explanation of the Processing Method and Production Steps of Persimmon Leaf Tea
Persimmon leaf tea is a new product of scientific research. It is not only very popular among domestic consumers, but is also exported to Japan. This is mainly because the leaves of persimmon trees and soft jujube trees have high nutritional value. Every 100 grams of fresh leaves contains about 100 mg of vitamin C, and if dried leaves, it is as high as 3500 mg; in addition, they also contain large amounts of rutin, carotene, choline, flavonoid glycosides, amino acids, etc., which can refresh the mind and improve eyesight, reduce inflammation and relieve fever, cool the blood, stop bleeding and lower blood pressure, and can also increase coronary blood flow in the heart, and have a certain effect on preventing and treating cancers of the digestive system. The production method of persimmon leaf tea is as follows:
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Detailed Explanation of the Processing Technology and Production Method of Chestnut Fruit Tea
(I) Overview The chestnut is a famous and high-quality dried fruit in China, rich in nutrients. The chestnut kernel has a high content of amylopectin, with a fine, powdery texture. Eaten raw or cooked, it is sweet, glutinous, fragrant and crisp, with an excellent flavor, and is deeply loved by people. The chestnut also has considerable medicinal and health-promoting effects. According to the ancient text "Dian Nan Ben Cao" (Materia Medica of Yunnan), the chestnut is sweet and warm in nature and flavor, and has the effects of benefiting qi, strengthening the stomach and intestines, tonifying the kidney, strengthening the tendons, and invigorating blood circulation. (II) Raw Materials and Formula Chestnut: 15%; carrot: 3%; granulated sugar: 4%; milk powder: 2.5%; ethyl maltol:
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Detailed Explanation of the Processing Technology for Millet and Black Sesame Crispy Slices
(1) Formula: 900 g millet flour, 100 g black sesame, shortening, and seasonings (salt, white sugar, spicy powder, etc.) in appropriate amounts, plus "Texiangsu". (2) Process flow: raw and auxiliary material processing -> measured proportions -> mixing -> dough preparation -> crisping treatment -> sheet pressing -> slicing -> seasoning -> baking -> cooling -> packaging. (3) Key operating points: 1. Raw and auxiliary material processing: select clean, hulled fresh millet, wash it thoroughly with water, then soak for 2-3 hours, air-dry, grind into flour, and pass through an 80-100 mesh
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