The acquisition and processing of Keemun Black Tea
Qihong fine picking process, picking a bud two, three leaves as raw materials, after withering, rolling, fermentation, so that the bud leaves from green to red copper, aroma transparent, and then slow fire baking to dry. After the crude red tea is made, it must be refined. The refining process is complicated and takes time. It is made by wool screening, shaking screening, sieving, tightening, screening, cutting, winnowing, picking, fire filling, refreshing, blending and packing.
High-grade Qihong appearance tight cable fine seedling show, color black Run, red tea after brewing thick, fresh fragrance lasting fragrance, there are obvious sweet, sometimes with rose flowers. Qi red this unique fragrance, many consumers abroad known as "Qi Men Xiang."
Its main characteristics are: tea shape tight fine seedlings show, show hair, color black Run; tea fragrance lasting, like fruit and orchid fragrance, the international tea market on this aroma is specifically called "Qimen fragrance"; tea soup color and leaf bottom color red bright, taste fresh and mellow thick, even with milk and sugar drink, its fragrance not only does not decrease, but more fragrant.
The tea tree used in "Qimenxiang" is a national improved variety "Qimenzhong" agreed by the National Tea Variety Examination Committee. It is shrub type, middle leaf type, tree posture semi-open, branch density medium, leaf slightly inclined upward, leaf shape long oval, leaf surface slightly raised, leaf color green, rich luster, leaf quality soft.
Qihong is collected and made to keep the active ingredients of fresh leaves. Super-grade Qihong is mainly composed of one bud and one leaf and one bud and two leaves. The production process is exquisite. It is divided into two processes: initial preparation and refining. The initial preparation includes withering, rolling, fermentation and drying. Refined is the length and thickness, weight and right and wrong of the raw tea, screening, shaping, evaluation, selection, classification and piling, at the same time in order to improve dryness, maintain quality, convenient storage and further play tea fragrance, re-fire, mix, become the finished tea with excellent shape and quality.
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Key techniques of cultivation and management of tea in greenhouse
First, garden choice: choose flat land or gentle slope land with fertile soil, adequate water supply and good soil permeability to build a garden. It is best to choose the mountains in the north and the open terrain in the south to block the cold wind in winter and avoid the tea garden in the tuyere plain. Windbreaks should be set up in the north of the tea garden. Second, tree age: mainly strong tea garden, its tree potential is strong, the growth is strong, the tea yield is high, and the coverage of the tea garden is more than 85%. Third, the greenhouse mode: the greenhouse is mainly warm in winter, with a width of about 13 meters and a length of not.
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Determination of aminophylline tablets
Take 20 tablets of anhydrous theophylline ┄, weigh them precisely, grind them fine, take an appropriate amount (about equivalent to aminophylline lOOmg), put them in a 200ml measuring bottle, add 0.1mol/L sodium hydroxide solution 20ml and water 60ml, shake for 10 minutes to dissolve aminophylline, dilute it with water to scale, shake well. Filter, refine the filtrate 5ml, place it in a 250ml flask, dilute it to scale with 0.01mol/L sodium hydroxide solution, shake well, and use spectrophotometry (page 17, appendix).
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