Cactus tea is working in your tea bag packing machine?
Cactus tea belongs to the green tea category. It is produced in Yuquan Mountain in Dangyang, Hubei Province. The finished cactus tea has a flat shape like palm fingers, and the color is emerald green. Pekoe is disclosed. After brewing, the buds and leaves stretch, tender green into flowers, the soup is clear and bright, the fragrance is elegant, the taste is mellow, and the aftertaste is sweet.
When cactus tea is processed, it is processed through three processes: steaming, roasting, shaping, and drying. There are many records of herbal medicine in the past. Cactus tea contains a variety of amino acids, vitamins and trace elements. In addition, it also contains active ingredients such as triterpenoids, Baobilian, Jiaodian, chlorogenic acid, and flavonoids. Through scientific experiments, it has strong antibacterial effect on influenza virus, adenovirus and streptococcus.
Cactus tea grades are divided into special grade, first grade and second grade. The fresh leaves of special grade tea require one bud and one leaf, and the buds are longer than the leaves, more pekoe, and the length of the buds and leaves is 2.5-3 cm. The processing is divided into three processes: steaming, roasting, and drying.
The steam curing is carried out in a steamer, the temperature reaches nearly 100℃, and the steam curing time is 50-60 seconds. The fresh leaves lose their luster, appear gray-green, give off a delicate fragrance, and the leaves are moderately soft. After the steam is quenched, it is cooled in a fan and fry into shape.
Stir-fried green tea is divided into three steps: green, second green and shaped, which is the key process to form the unique shape of cactus tea. The first green stir-frying method mainly adopts "shaking", which must be shaken quickly and spread out; the second-green stir-frying method adopts the combination of "shaking" and "belt" to make the tea begin to take a strip shape; the palm shape of the tea is mainly formed Through "shaping". The method is to hold the four fingers together, separate the thumbs, and flatten them into the pot. Use the techniques of "grab" and "press" to fry, and try to make the tea flat and straight. When it is about 70% dry, it is dried and shaped. When the moisture content reaches about 5%, it will be baked and packaged for storage.
The shape is flat like a palm, the color is emerald green, and the pekoe is disclosed; after brewing, the buds and leaves are stretched, tender and pure, like a blossoming lotus, standing in the water, the soup is tender green, clear and bright; the fragrance is elegant and light, refreshing, and the taste is fresh and refreshing. The first sip is light, with a sweet and sweet aftertaste, followed by a mellow and fresh taste, which is left between the teeth and cheeks. It is refreshing and has a lasting aftertaste.