Sanhe dried tea takes high-quality soybeans as raw materials, and the production process follows the traditional process, including grinding into pulp, screening pulp, boiling pulp, ordering pulp, pressing into blocks, gauze forming, pressing and boiling. The key to the production of Sanhe dried tea is in the later stage. After the soybean milk is poured into the drying rack, it is pressed into 0.5 cm thick dried white, then wrapped with gauze, pressed with iron press and jack for 20 hours, and pressed into dry blank. Finally, make soup with spices such as spiced star anise, put the dry blank into the soup, cook it with warm fire for about 5 hours, take it out, dry it and bag it.
Sanhe dried tea has five flavors: hemp, spicy, sour, sweet and salty. The production technology is "pressing" and "boiling", which is characterized by the more you chew, the more delicious you feel, and the five flavors are moist. At present, there are Pan Ji, Luo Ji, Zhang Ji, Shan Ji, etc., which are listed in bulk, bags and sealed packages. Sanhe dried tea is going out of Sanhe and being sold at home and abroad because of its exquisite selection of materials, fine workmanship and unique flavor.