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A Detailed Explanation of the Origin and Development History of Black Tea ⟧2⟧Black tea originated in the Ming Dynasty in the 16th century. During the tea manufacturing process, it was discovered that sun-drying could replace the fixing (kill-green) step
Black tea originated in the Ming Dynasty in the 16th century. During tea manufacturing, it was discovered that sun-drying could replace fixation (kill-green), and after rolling the leaves turned red, thus producing black tea. The earliest black tea production began with Souchong black tea in Chong'an, Fujian. In the Qing Dynasty, Liu Jing's "Pian Ke Yu Xian Ji" records: "At the ninth bend of the mountain there is Xingcun town, where tea experts gather. Tea produced elsewhere in the province such as Shaowu and Jiangxi Guangxin, with black leaves and red soup, locally called Jiangxi Wu, is all privately sold to the various firms of Xingcun." After the appearance of Xingcun Souchong black tea, Congou black tea gradually evolved. In the 1920s, India crushed tea leaves during processing to make broken black tea, and in the 1950s our country also began trial production of broken black tea.
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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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A detailed explanation of the white tea manufacturing process, understanding the whole process in one article
White tea is a specialty of China, mainly produced in Fujian Province. The surface of the dry white tea is densely covered with white downy hairs. The formation of its quality characteristics comes from, first, being made by picking young tender buds and leaves that are rich in downy hairs, and second, from adopting a drying and baking process in production that involves neither pan-firing nor rolling. At present, there are not many types of white tea, divided into bud tea (Baihao Yinzhen, also known as Silver Needle) and leaf tea (such as Gongmei). The production process is simple. The production process of Baihao Yinzhen is: tea buds, withering, baking, screening and sorting, re-firing, packing. The process of Bai Mudan (White Peony) and Gongmei is: fresh leaves, withering, baking (or shade drying), picking and sorting
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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 the simple production processes for various tea beverages
Selenium-enriched tea beverage process flow: tea leaves → extraction → coarse filtration → fine filtration → blending → ultra-high temperature sterilization → filling → high-pressure sterilization (115°C, 20 min); ultra-high temperature sterilization → aseptic filling → labeling, inspection. Bottled black tea beverage process flow: black tea → extraction → precision filtration → blending → heating → filling → sealing → sterilization → finished product. Canned oolong tea beverage process flow: tea leaf roasting → extraction → filtration → blending → heating → canning → nitrogen flushing → sealing → sterilization → cooling → inspection → finished product. Bottled black tea beverage process flow
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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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What are the patterns of silkworms spinning silk and forming cocoons? A full explanation of the process
The life of a silkworm goes through 4 stages: egg, larva, pupa and adult. The larval stage of the silkworm is what people call the silkworm baby stage. What is usually called sericulture refers to the rearing of the larvae. From hatching to cocoon spinning, the larva must go through 4 molts. People therefore divide the course of the larva into 5 instars. During the period before molting, the silkworm does not eat or move, which is called sleeping. From the first to the fourth instar, the silkworm must sleep 4 times; in the later stage of the fifth instar, it no longer sleeps, but spins silk and forms a cocoon, and pupates inside the cocoon, thereby completing the larval stage of the silkworm. Newly hatched silkworms are called ant silkworms, and newly molted
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Detailed Explanation of the Harvesting and Processing Methods and Uses of Lingzhi (Reishi Mushroom)
Harvesting and Processing: Lingzhi generally requires 50-60 days from inoculation to harvest. When the edge of the cap stops growing and brownish-red basidiospores appear on the hymenium beneath the cap, it indicates that the fruiting body has matured, and it can then be harvested. Cut it off from the middle of the stipe with a small knife, taking care not to crack the cut surface, then spread it out to air-dry or dry it at low temperature. If collecting spore powder, place clean plastic sheeting or smooth, clean paper under the fruiting bodies on the cultivation rack, collect with a bristle brush, and after the spore powder has been sun-dried and dried, store it in plastic bags for medicinal use. Uses:
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A Detailed Explanation of the Processing Methods and Key Technical Points for Angelica sinensis
The pharmacological effects of Angelica sinensis (dong quai) are very broad, and it is an extremely commonly used traditional Chinese medicine. Therefore, it is often made into different decoction pieces for use. The common decoction pieces mainly include "whole dong quai," "dong quai body," "dong quai tail," "stir-fried dong quai," "dong quai charcoal," "oil-stir-fried dong quai," "wine-stir-fried dong quai," and so on. They are described separately below. (1) Whole dong quai: take the raw Angelica sinensis medicinal material, remove impurities, wash clean, pile and moisten until thoroughly penetrated, cut into thin slices, and dry in the shade or at low temperature. (2) Dong quai body: wash the dong quai body clean with water, moisten until
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What are the processing methods for Angelica sinensis? Read this article to find out
After harvesting, shake off the soil, pick out the rotten roots, remove the remaining leaf stalks, and after the moisture has slightly evaporated, tie them into flat bundles weighing 0.5~1 kg and place them in a smoking shed. Inside the smoking shed, build a 130 cm high rack, lay bamboo strips on top, and place the angelica bundles on it alternately flat and upright, with a thickness of 30~50 cm. Use soybean stalks, wet poplar, willow wood, etc. as fuel; after lighting, spray water so that it only produces smoke and no open flame, smoke them to color, until the surface of the angelica turns reddish red, then switch to coal fire or firewood (grass) fire and smoke for about 10 days, then turn over
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