Basic Features
Yaan Tibetan tea production skill is a great creation of the working people, is a traditional treasure of Chinese civilization, and is the crystallization of the wisdom of the Chinese nation.
1. Fermentation: According to the difference in raw materials and quality, it is carried out in a pile of color fermentation. Some of them are fermented at the time of initial production, while others are fermented at the time of reproduction.
2, spring package: a unique pressing process, tea bricks can not be loose, it can not be too tight, not only conducive to long-distance transport, but also conducive to ventilation and drying, post-fermentation;
3, after the fermentation: from semi-finished products to finished tea until drinking, in the natural drying process of the tea's endoplasmic transformation are continuing.
4, the unique packaging process and shape signs: spring package pressed tea bricks, after cooling down the tea dumplings, package yellow paper, marking, and then into tea dumplings, packaged into a finished tea.
5. The sensory quality characteristics of the main products:
Conk brick tea: It has a rounded shape and a rectangular shape with a smooth and compact surface. It has a clear face and a brown color. The pure aroma of the inner quality, the red-brown color of the soup, the stillness, the pure taste and the dark brown color of the leaves. Jinjian Tea: The shape is rounded rectangle, slightly tight, no delamination, brown color. The pure aroma of the inner quality, the yellowish red color of the soup, the bright color of the soup, the mellow flavor and the dark brown old leaf bottom. Kangjian Tea: It has a rounded shape with rounded corners. The surface is smooth and firm, with a brown color. It has a rich and pure aroma. The soup is red and translucent, with a taste of alcohol and sweetness. The brown leaves are slightly older.
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