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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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What are the processing methods for goji berries? A detailed explanation
The harvested fruit is usually sun-dried or oven-dried. ① Sun-drying: Spread the fresh fruit on a bamboo mat or bamboo sieve to a thickness of 2-3 cm. During the first two days of drying, it should not be exposed to strong direct sunlight; dry it in the sun before 10 a.m. and after 3 p.m., and at noon place it in a sunny, well-ventilated spot to air-dry. By the third day, it can be placed in the sun to dry completely. Do not turn it with your hands while drying; generally dry for 8-10 days. ② Oven-drying: Spread the fresh fruit in a bamboo mat or bamboo sieve and place it in a drying room. First dry at 40-50°C for 24-36 hours, until
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Detailed Explanation of the Processing Technology of Fangping Xiangming Tea
Fresh leaf harvesting standard: During the one month before and after Qingming (Tomb-Sweeping Day), harvest Fuding Dabaicha (Fuding Great White Tea) from whole buds to one bud with one leaf initially unfurled. Buds are required to be plump, uniform, and fresh. Do not harvest rain-soaked leaves, pest-damaged or diseased buds, or purple buds. Scales, stems, old leaves, and foreign matter must not be included. Spreading: After the buds and leaves arrive at the factory, they must be thinly spread 1-2cm thick on clean bamboo trays. The time should be controlled at 6-8 hours to promote the release of some moisture and grassy odor, until a fresh fragrance emerges. Fixation: Use a Model 50 famous tea fixation machine. When the temperature at 1/3 of the cylinder mouth reaches 12
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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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A Detailed Guide to the Processing and Making of Persimmon Leaf Tea
Persimmon leaf tea is a new type of health drink made from persimmon leaves. Persimmon leaves contain tannins, choline, protein, minerals, sugars, flavonoids and other substances useful to the human body, and are especially rich in vitamin C, with 1s of vitamin C per 100g of fresh persimmon leaves. Regular drinking of persimmon leaf tea has various health functions such as relieving constipation and promoting urination, purifying the blood, and resisting bacteria and reducing swelling. The key processing techniques are as follows: 1. Harvest leaves at the right time. The best time to collect persimmon leaves is summer and autumn, when the fruit has basically taken shape and the persimmon leaves are thick and large
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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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A Detailed Guide to the Harvesting Standards and Processing Methods for Goji Berries
1. Harvesting requirements: Medicinal goji berries (Lycium barbarum) ripen successively from June to November and should be harvested at the right time. They can be picked when the fruit turns from green to red or orange-red and the fruit stalk and flesh become slightly soft. If picked too early, the fruit is not plump and its color after drying is dull; if picked too late, the sugar content is too high and the fruit easily drops off, becoming dark purplish-black after sun-drying or oven-drying (commonly known as oil seeds) and losing its commercial value. Picking is best done after 10 a.m. on a clear day. Never pick fruit after rain or when covered with dew. Handle it gently when picking and remove it together with the fruit stalk. Otherwise, the juice will flow out and affect its internal quality.
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A Detailed Explanation of the Steeping Process and Methods for Snake Wine
Using snake wine to treat diseases has a long history. Modern pharmacology has also proven that snake wine has anti-inflammatory, analgesic and sedative effects. It can enhance the human body's immunity and has a marked effect on treating rheumatoid arthritis. Snake wine has a strong effect of dispelling wind and unblocking the collaterals, making it truly the "chief of a hundred medicines." 1. Choice of liquor The liquor used to make snake wine should be baijiu, and can be either distilled liquor or blended liquor. In addition to strictly complying with the stipulated standards, the liquor must also meet traditional quality standards, such as liquor brewed from grains like sorghum
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Detailed Explanation of the Production Process and Processing Methods of Candied Mushrooms
1. Raw material selection: Choose fresh mushrooms with medium-sized caps, natural color, intact shape, and no disease or insect spots as processing raw materials. 2. Pretreatment: ① Brine soaking: Remove attached impurities from the harvested fresh mushrooms and immediately immerse them in 1%-2% salt water for 4-6 hours to increase the firmness of the mushroom bodies. ② Blanching: Pour the cleaned and drained mushroom bodies that have been soaked in brine into boiling water and blanch for 7-9 minutes to destroy enzyme activity and prevent browning of the mushroom bodies. ③ Trimming: In order to make the candied mushrooms neat and attractive,
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