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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 Deer Tail Processing Techniques: Teaching You the Correct Method for Processing Deer Tail
Deer tail is composed of the caudal vertebrae, cavity, muscle fibers, adipose tissue, caudal gland, connective tissue membrane, and skin. Due to the different species of deer, the shape and size also vary. The red deer tail (Cervus elaphus) is thick and plump, relatively short and wide, with a bluntly rounded tip, and is a superior quality product among deer tails; while the sika deer (Cervus nippon) tail is relatively long and cone-shaped. The female deer tail is relatively short and thick, while the male deer tail is relatively long. Deer tail has been used as a precious tonic and strengthening agent since ancient times in China, and is also a very delicious delicacy. In traditional Chinese medicine, deer tail
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Tea Research and Extension Station develops fruit powder tea processing: fruit and vegetable ingredients concentrated eightfold, preserving aroma, taste and nutrition
Tea Research and Extension Station develops fruit powder tea processing: fruit and vegetable ingredients concentrated eightfold, preserving aroma, taste and nutrition
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Detailed explanation of black tea processing technology, master the key process steps
Black tea is divided into two types: domestic sales and export sales. Before 1966, all export black tea in Zhejiang was processed as Congou black tea. From 1967, it was converted to Yuehong leaf tea, and the second national set of Congou black tea naturally produced broken pieces and dust tea (that is, rolled broken black tea). For domestic black tea, product specification standards have been implemented since 1971. Black tea refining and processing selects Zhejiang rough red as raw material. The refining and processing flow is: raw material blending, grading and issuing for processing, adopting the method of two-stage issuing and single-stage (main grade) recovery, taking material from five routes: itself, long body, round body, light body,
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What are the requirements for Pu'er tea processing? These points are key
Pu'er tea refers to loose tea and compressed tea made from large-leaf sun-dried green tea (mao cha) produced within Yunnan Province as raw material, processed through traditional techniques or post-fermentation. Farmer processing refers to tea farmers picking or purchasing fresh leaves themselves, fixing them in iron woks or crucibles, rolling the leaves into strips, and sun-drying them to make sun-dried green tea (mao cha), which is then further processed. 1. Raw material requirements 1. Raw material procurement. The raw material purchased for Pu'er tea must be large-leaf sun-dried green tea (mao cha) that complies with GB9676 "Hygienic Standard for Tea". 2. Raw material transportation. The packaging containers and transport vehicles for holding raw materials shall meet hygiene requirements, and must not be transported together with toxic or harmful substances. Fresh leaves shall be held in clean, well-ventilated bamboo-woven or mesh tea baskets or crates; bags previously used for feed, chemical fertilizer, or pesticides must not be used to hold fresh leaves. The picked tea leaves shall be transported to the tea factory promptly to prevent deterioration of the fresh leaves and contamination by toxic or harmful substances. 3. Raw material storage. The raw material warehouse must be ventilated, dry, and clean, with a level floor, good drainage, and rodent-proof facilities; it shall have dedicated personnel for management, and a management system shall be established.
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Detailed Explanation of the Dark Tea Manufacturing Process and Processing Methods
The manufacturing process of dark tea consists of fixation, rolling, pile fermentation, and drying. Among these, pile fermentation is a unique step in dark tea manufacturing and the key step that forms the quality of dark tea. (1) Fixation: Because the leaves picked for dark tea are coarse and old with low moisture content, they require high-temperature quick-frying with fast and even turning until they turn dark green. (2) Rolling: After the fixation leaves are removed from the wok, they should be rolled immediately while hot, which makes it easier to shape a good appearance. The rolling method is the same as that for ordinary black and green tea. (3) Pile fermentation: The rolled leaves are piled on a bamboo mat to a thickness of 15
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Detailed Explanation of Famous Tea Plucking and Fresh Leaf Processing Techniques
The quality of famous tea depends to a large extent on the fresh leaf raw material, but in recent years tea farmers' awareness of product quality has declined somewhat, especially in the plucking stage where standards are not strictly enforced, affecting the quality of famous tea. The plucking and fresh leaf processing techniques for famous tea are now introduced to tea farmers. 1. Plucking of Famous Tea The requirements for fresh leaf raw material of famous tea are extremely strict; the selected raw material must be uniform in thickness, complete, fresh and clean. It is strictly forbidden to mix in diseased or insect-damaged leaves, broken leaves, scales, fish leaves, purple buds, and even less to carry stem bases, tea fruits, old leaves and other debris.
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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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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 Longjing Tea Processing Techniques and Production Flow
Longjing tea is a tea category unique to Zhejiang. Besides the West Lake Longjing tea area, there is also a small amount of production in Chun'an and Lin'an. In 1960, production of a portion of high-grade Longjing tea was expanded in some areas of Fuyang, Xiaoshan, and Yuhang, with an annual output of 250 tons. In 1965, in order to maintain the reputation of the famous Longjing tea, production was limited to the West Lake Longjing tea area in Hangzhou, the tea produced in the Wenjiayan and Changhe areas of Xiaoshan was renamed "Xianghu Qiqiang," and tea produced in all other areas was no longer regarded as Longjing tea, with output correspondingly reduced. In 1981, in order to meet market demand for Longjing tea,
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