primary raw materials

Dry tea was called "fermented milk dried" in ancient times. Because its color is similar to brown, it is as good as famous tea, so it is named dry tea. Refined from more than a dozen natural materials such as high-quality soybeans and licorice. And it has the characteristics of red sauce, long chewiness, lasting aftertaste, toughness, continuous folding and so on. The name of dry tea originated from the late Southern Song Dynasty. Literati take this as tea, and in their spare time, they have three or five friends, each with a cup of green tea and six or seven pieces of dry tea.

manufacturing method

Scoop out the "bean curd brain" in the vat with an authoritarian copper spoon, skillfully fill it in a small bun, then tie it tightly with your hands and put it neatly on the board. About 80 small pouches can be put on a board. After placing the 10 plate, the plates are stacked layer by layer, pressed hard, and the water in the bean curd is squeezed out, and then the cattail bag is peeled off to initially form dry tea. After that, it is necessary to deodorize it in white and cook it to deodorize. A small piece of dry tea has to go through 20 processes, and then there are four processes to extract dry tea.

When making dry tea, fennel, clove, cinnamon and other Chinese herbal medicines are added, and the Chinese herbal medicine called "dill" is also added. When dry tea is added, it has a special fragrance, which is not found elsewhere. Data record: Dill is pungent, warm and non-toxic. The fruit contains volatile oil, and the main components in the oil are carvone and limonene. It has the effects of invigorating stomach, expelling wind and promoting lactation, and is mainly used for treating flatulence, vomiting, hiccup, abdominal cold and anorexia in children.