Robusta tea
A, what is robusta tea
Robusta tea is the use of Xinjiang wild 5-8 years old rooibos leaves, by three steam and four sunshine, carefully selected, the use of traditional tea technology through the killing, kneading, baking, sunshine and other procedures, refined and made. Limits to make the taste of rooibos tea fragrance, to achieve the perfect unity of the tea in the tea, tea, tea, tea to help the effect of the perfect unity. Rooibos tea is very popular in the minority areas of Xinjiang, has been thousands of years of reference history. Our factory combined with modern technology, unique formula research and development of the rooibos tea is a new type of health drinks for the elderly, long-term drinking without any toxic negative effects, known as "ageless tea", "antihypertensive tea", "Western region The tea is known as "ageless tea", "antihypertensive tea", "western region tea".
Two, rooibos tea production process
1, select the leaves soak
From the raw materials in the dry leaves to remove the withered yellow, insect eyes, rusty leaves, thick stalks and other impurities. The selected leaves will be washed with cold water to remove the soil on the leaf surface, and then a small amount of cold water immersion for 15 to 18 hours, so that the leaf moisture content of 60 to 65%, the fresh leaf processing does not require this process.
What is rooibos tea
2, de-alkalized drying
De-alkalized methods are many, Dunhuang rooibos comprehensive development center uses a unique physical method of de-alkalization to reduce the alkaline component of the original leaf. Will be soft leaf spread in the bamboo colander to dry, to be the leaf surface moisture emitted, leaves and leaves stick to each other as appropriate.
3, kill the green
Using a pan, with a sand bath for heating, to be the pot temperature reaches 180 ~ 200 ℃ when the material, holding two wooden forks constantly up and down, the operation should be rapid, sensitive, do not live to shake open. Killing should be even, can not fry burnt, fried 2 ~ 3 minutes, the leaf veins soft and continuous that is.
4, twisted fried leaves
The leaves after the killing of the bamboo colander in the spread to dry for a few moments, and then kneaded into a strip. Twisted leaves, placed in a bamboo colander and parked for about 30 minutes to fix the shape, and then placed in the pot to fry for 12 to 15 minutes, the temperature of 120 to 140 ℃ or so appropriate, fried until you can hear the sound of the sound, the color of the leaf from light to black-green that is become.
5, drying
Fried, and then put 80 ℃ to 90 ℃ in the oven, drying 30 minutes, that is, into the fried green rooibos tea.
The rooibos tea production process
The above is the rooibos tea production process that I shared with you, I hope it will help you. If you want to know more about rooibos tea, please stay tuned.