Mechanism and technology of flat tea
At present, pot-trough multi-function machines are mostly used in the processing of flat tea. The machine has the advantages of convenient operation, low cost and high output, so it is welcomed by the majority of tea farmers. The technological process of processing flat tea with pot-trough multi-function machine, including spreading fresh leaves-- green pot (green and shaping)-- drying and returning to moisture--
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Processing technology of kumquat fruit tea
(1) Raw materials and formula kumquat pulp: 10% 15%; carrot pulp: 5% 15%; carrot pulp: 5% 10%; granulated sugar: 8% 10%; citric acid: 0.10%; citric acid: 0.10%; sodium citrate: 0.05%; β-cyclodextrin: 0.05%; carboxymethyl cellulose: 0.05%; carboxymethyl cellulose: 0.03%; pectin (high fat): 0.10%; potassium sorbate: 0.12%
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Discrimination of spring tea, summer tea, autumn tea and winter tea
Spring tea: due to moderate temperature and abundant rainfall in spring, coupled with the recuperation of tea trees in autumn and winter, spring tea buds and leaves are fat, emerald-green, soft, fresh and fragrant. In the literature of all previous dynasties in China, there are records of "spring tea is the most expensive". Summer tea: due to the hot weather, tea buds and leaves grow rapidly, and the extracts that can be dissolved in the tea soup are relatively reduced, so that the tea taste is not as fresh as spring tea, the aroma is not as strong as spring tea, and the taste is more bitter. But summer tea is high in theanine and caffeine, so it is suitable for
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