Processing technology of Mao tea
The processing process of Mao tea is the process of sieving, cutting, selecting, picking and stir-frying. The sequence of each process and the number of repetitions must be carried out in accordance with certain principles.
1. The main purpose of first screening and then air selection is to distinguish the weight of tea and the priority of quality. Only when the length, size and thickness of the tea embryo are the same, can the weight and quality be distinguished most effectively. Therefore, before the wind selection, it must be screened.
2. First reheat and then cut off the general sieve surface of the head tea, are big, loose tea head, first after reheating, so that the head tea compact and crisp, easy to cut off, improve work efficiency. If Touzi tea contains too much water and is not reheated, it is difficult to cut off.
3. After reviving the fire first, the body of the selected tea embryo is soft and hard, so it is not only difficult to distinguish the quality of tea, but also easy to cut materials and reduce economic income. Therefore, under the condition that the water content of the tea embryo is the same, the tea germ must be screened, picked, air selected and graded in order to achieve the purpose of selecting the tea embryo, distinguishing the quality and grading.
4. Screening first, selecting by wind, and then picking is the most laborious task in the process of maocha processing. In order to improve the efficiency of machine picking, reduce the picking task as far as possible, and achieve the goal of pure quality, we must first go through screening and air separation to make the tea embryo basically uniform, and then through picking, we can give full play to the efficiency of machine picking, reduce the workload of manual picking, and meet the requirements of picking quality.
The processing procedure of Mao tea is the general name of the whole production line from Mao tea to fine tea. It is customary to call it a screening route or screening procedure, also known as a production process. At present, some tea factories adopt the method of shaking first and then shaking, while others adopt the method of shaking first and then round, and the technological process is much simpler than the former.
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Production method of tea oil
Production method 1. The harvested tea seeds are exposed to the sun, or baked slowly over low heat, waiting for the shell to fall behind, take round or flat tea seeds and grind them with stone. Because the stickiness of tea seed powder is small, we should pay attention to grinding the finer the better. String 82. Steam in a steamer, take the hot granule (steamed billet) and step on the cake quickly while it is hot. If it is cold, the cake will not be made, the oil yield will be reduced, or even no oil will be produced. 3. Put the cake into the soil press, press, hit hard and squeeze quickly, can not be withdrawn halfway. 4. To extract from.
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Pay attention to the correct watering of orchids
Watering is an important part of the cultivation process, especially for artificially cultivated plants, we need to pay more attention to the supply of water, because it is unable to provide a natural environment, so the proper control of watering by the host will affect the normal growth of plants. The influence of water is related to the cultivation environment and the use of plant materials, in addition, in different seasons, different periods, as well as the characteristics of varieties, are the focus of consideration, there is absolutely no integrated method. Each climatic zone contains many different species of orchids, but each orchid grows regularly, even if not according to season.
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