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How Is Asparagus Tea Made? A Complete Guide to the Production Process
1. Process flow: raw material picking - spreading to air-dry - drum fixation - air cooling - second hot-air fixation - rolling - spreading the batch and cooling - hot-air drying - finished product - packaging. 2. Key operating points: 1. Raw material picking: length 3-3.5 cm, and the cut lengths must be highly uniform. 2. Spreading to air-dry: gather the picked raw material and spread it out flat in a room with good ventilation and air convection; generally use bamboo mats or plastic film as a ground liner, and let the surface moisture dry off under natural conditions. 3. Drum fixation: place the spread
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Production Method and Technical Key Points for Canned Herbal Tea
Herbal tea production operation steps: 1. Medicinal material pretreatment: Remove impurities (small stones, grass, clumps of mud, etc.) and deteriorated, substandard materials (insect-damaged, moldy, rotten, etc.) from each Chinese medicinal material. Mesona chinensis (Hsian-tsao) needs to be cut into small sections, and monk fruit (Siraitia grosvenorii) needs to be crushed for later use. 2. Weighing: Accurately weigh each raw material (when weighing, select different measuring instruments according to the different amounts of each raw material, and they should be consistent with the measuring instruments used for re-weighing), and store them separately in different containers for later use. Carefully keep weighing and re-check records.
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Detailed Guide to Dried Goji Berry Production: Processing Methods from Fresh Fruit to Dried Fruit
I. Sun-Drying Method 1. Mix freshly picked goji berries evenly with alkaline water, then spread them evenly in goji trays ("goji tray": a specialized tool for sun-drying or oven-drying goji berries. Generally, it is a wooden frame nailed together from wooden strips, 90 cm long and 60 cm wide, with window screen nailed to the bottom of the wooden frame, and a crossbar nailed below the window screen. The goji berries are spread on top of the window screen. Note: some use cardboard or bamboo mats, but none have better breathability and ventilation than window screen). Dry in a shaded, well-ventilated place (one day is preferable). Wait
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Producing Rhododendrons for Landscaping: Topiary Is the Direction, Don't Use Wild-Collected Rootstock
Regarding the phenomenon of some nursery growers using wild rhododendrons as rootstock to cultivate topiary rhododendrons for landscaping projects, Li Yong, secretary-general of the Rhododendron Branch of the China Flower Association, recently stated: topiary is currently an effective way to increase the added value of landscaping rhododendrons, but the practice of using wild-collected rootstock for grafting is not advocated. It is understood that although there are not many nurseries in China mainly growing rhododendrons for landscaping projects, many places in the south have already achieved year-round supply. Therefore, in the absence of disasters, the domestic supply of landscaping rhododendrons is currently basically saturated
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How Is Yellow Tea Produced? Understanding the Origins of Yellow Tea in One Article
The basic process for green tea is fixation, rolling, and drying. When the green tea processing technique is not properly controlled - for example, if after fixation the leaves are not spread to cool and rolled in time, or after rolling they are not dried or pan-fired in time and are left piled too long - the leaves turn yellow, producing yellow leaves and a yellow brew, similar to the yellow tea that appeared later. Therefore, the emergence of yellow tea evolved from improper green tea processing methods. Xu Cishu of the Ming Dynasty recorded this history of evolution in his "Tea Commentary" (1597).
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Detailed Explanation of Spring Tea Production Characteristics and Technical Countermeasures
Spring is the beginning of the tea plant's annual growth cycle, and it is also the key season when tea accounts for a large proportion of the year's total output and is of good quality. Usually, spring tea output accounts for 40%-50% of the annual total, and its output value exceeds 50% of the annual total. Therefore, great importance must be attached to spring tea production. After winter dormancy, by spring the nutrients accumulated in the tea plant reach their highest level; in addition, abundant spring rainfall, mild climate and few pests and diseases constitute the conditions for high yield and high quality of spring tea. Spring tea begins in April and ends in mid-to-late May, and in just over 1 month it must be picked
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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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Method for trial-producing rutaceous tea from mandarin orange flowers
Mandarin orange flowers contain sugars such as fructose and glucose that aid digestion and promote health; phosphorus, which has a stimulating effect on the nerves; multiple vitamins that resist capillary fragility; large amounts of rutin and aromatic oils that soothe the liver and purge the lungs and help regulate qi and resolve phlegm, as well as starch and other substances, making them highly nutritious. At the Shili orange orchard in Liangshitang, Shaodong County, we watched as nearly 300 dan of flowers removed from more than 100,000 young Wenzhou mandarin orange trees not yet intended for production were wasted for nothing, which was truly a pity. After repeated trials, we roughly produced some "rutaceous tea." "Rutaceous tea" is simple to make. Take 9 parts tea leaves
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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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What are the steps in the production process of yellow tea?
The quality characteristic of yellow tea is yellow liquor and yellow leaves. The production method is mainly characterized by the menhuang (smothering/yellowing) process, which uses high temperature fixation to destroy enzyme activity. The subsequent oxidation of polyphenols is caused by the action of damp heat and produces some colored substances. When the degree of color change is relatively light, it is yellow tea; when the degree is heavier, it forms dark tea. Its typical process flow is fixation, menhuang (smothering/yellowing), and drying. Rolling is not an essential process for yellow tea. (1) Fixation. Through fixation, yellow tea destroys enzyme activity, evaporates part of the water,
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