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, add an appropriate amount of water, heat and boil for 1 hour, and coarse-filter to obtain the filtrate. Add an appropriate amount of water to the filter residue again and extract twice in the same way. Coarse-filter, combine the 3 filtrates, heat and concentrate to 600 ml, cool to below 25°C, let stand for more than 16 hours, add diatomaceous earth and filter under reduced pressure until clear, heat and concentrate into 70-80 g of thick extract, and set aside.

(3) Mixing, drying, grinding Weigh 320 g of white sugar, slowly add the thick Kuding tea extract in a small mixer, stir evenly, transfer into a clean stainless steel square tray and spread evenly. Place in an oven and dry completely at 85-90°C, then grind into coarse powder and set aside.

(4) Blending

① Iced tea formula and operation: Kuding tea extract 6%, white sugar 90%, citric acid 2%, orange juice flavor 2%. Weigh the Kuding tea extract, white sugar, and citric acid according to the formula, and mix evenly; spray in the flavor and mix evenly, grind and pass through an 80-mesh sieve, and package.

② Milk tea formula and operation: Kuding tea extract 10%: white sugar 60%, milk powder 5%, non-dairy creamer 25%. Weigh the formula amounts of Kuding tea extract and white sugar, grind and pass through a 60-mesh sieve, pour into a mixer, add milk powder and non-dairy creamer, mix evenly, and package to obtain the finished product.