Analyze the reason why the cool skin is easy to break

The cool skin steamed by the cool skin machine is not as hand-made as toughness and easy to break. There are two main reasons:

First, the time for steaming the skin is not enough. When steaming, the starch paste is not just solidified. It should be steamed for 3 to 4 minutes, then taken out and placed in cold water. The whole piece is removed and placed on the chopping board. Apply oil to the anti-stick, then take a basin or plate to cover the cool skin (do not expose it to the air), just wait for it to cool down.

The second is the problem of sedimentation. It is possible that the time for precipitation is not enough. The water in the starch paste is too large or there is no mixing when steaming, and then the pan may be broken.

At present, the main heating method adopted by the cool skin machine on the market is electric heating, gas or gas heating. Among them, electric heating is simple and fast, and is very popular among users. However, it is necessary to evaporate the cool skin that is as smooth as the hand-made, and it needs to be heated at a high temperature. The general family workshops use 220v lighting power, so there will be "steaming unfamiliar" situation, the steamed cool skin will be brittle and easy to break.

In general manual practice, the first step is to wash the face. First, knead a dough like a noodle. You have to pick up the strength. Then give the basin to the water. (Prepare a bigger one) Continue to linger in the water. Almost 1/3 of the surface is almost washed out! Cool the skin with cleansing water to ensure the strength. But now many cool skin machines on the market that can be fully automatic operation have omitted this important procedure, so steam it out. The taste of the cool skin is much worse.

Green Tea Processing

Steaming, Roasting, Baking

Chinese and Japanese green tea processing uses 3 firing methods. What are the advantages and disadvantages of each?

Unlike Black Tea, green tea is made with minimal oxidation. A process - called firing - applies high heat to kill the leaf enzymes to stop oxidation on its track, which resulted in the high catechins content of green tea.

The three firing methods account for the infinite varieties of green tea that exist in China and Japan today. All three methods were originally developed by the Chinese, as it long history affords it time to experiment and innovate.

Steaming

Steaming was widely used in Chinese green tea processing until the 16th century. It has regained popularity in recent years, especially for export to Japan.

Early Tribute teas were steamed. Japanese monk Kobo Daishi learnt this when he visited China in A.D. 804 and introduced tea drinking to Japan with the Chinese tea seeds he brought back. Today, the majority of Japanese green tea is steamed.

Advantages: Attractive "three greens": dried leaves, brewed liquor and brewed leaves.

Disadvantages: May smell grassy and taste bitter.

Roasting

Today, roasting or pan-firing is the most popular firing method for Chinese Green Tea. Like stir-frying Chinese food, the traditional handicraft uses an iron wok on a hot stove.

It was preferred over steaming for 2 reasons: it is quicker to roast and it smells better.

Using several distinct hands movements, a skillful roaster is able to handroast leaves into many different shapes using their bare hands. It is an incredible art form.

The three broad categories are long-roasting (Mei Cha), round-roasting (Zhu Cha or gunpowder green tea) and flat-roasting (Longjing tea, Da Fang tea).

Both Meicha (Hyson) (and Zhucha (Gunpowder) use mature leaves for processing and were developed for export to the Western world.

Advantages: Rich nutty aroma. Stunning varieties of shapes.

Disadvantages: Yellowish green coloration. Very brittle. May be fragmented, burned.

Baking

Baking can be done using either a charcoal or an electric oven. It is preferred over roasting when it is important to preserve the shape and texture of the pre-processed tea, such as when making jasmine scented green tea.

Floral and fruity green tea is usually baked rather than roasted.

Advantages: Well preserved. White hairs intact. Better coloration.

Disadvantage: Does not smell as good as roasting.

Many Chinese green tea processing is half-roasted and half-baked, allowing the advantages of each method to be exploited.

While most tea today is machine-made, the best Chinese green tea is still entirely handroasted, allowing the roasters to finetune the tea making process to optimize the quality of the individual leaves.

Green Tea

Longjing Green Tea,Chinese Green Tea,Green Tea,Organic Green Tea,MaoFeng Green Tea

FRIENDS TEA CO., LTD. , http://www.friends-greentea.com