Black Garlic contains 18 kinds of amino acids,
garlic-ene, peptides, polyphenols, active SOD,
biological enzymes, glycosides, vitamins, lipids,
trace elements, carbohydrates, green sulfur
compounds, easily absorbed by the human body
composition. The structure ratio is reasonable, and
without any side effects.
18 kinds of amino acids:
Alanine Ala. Isoleucine. Leucine. Lysine. Methionine. Cystine. Phenylalanine. TYR. Threonine. Trytophan. Valine. Arginine. Histidine. Asparagine. Glutamine. Glycin. Proline. Serine.
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Frying tea: sub-pot, two green pot, cooked pot, three pots connected, sequential operation. The frying pan uses an ordinary rice cooker and is made into a three-pot stir-fried tea stove. The pan is inclined at 25 to 30 degrees.
The frying tea broom is made of bamboo shoots and is about 1 meter long. The diameter of bamboo sticks is about 10 cm at one end.
In the method of frying tea, the local tea farmers summarized three sentences: "The first pan is full of pan, the second pan is hard, and the third pan is a drill." The main function of the pan is to keep green, and the pan temperature is 180-200°C. The amount of leaves is 0.25-0.5 kg, and the amount of leaves depends on the level of mild operating technology of the pot. The method of frying is to fry the stir fry in a pan with frying tea, and the leaves are rotated and turned, and evenly heated and dehydrated. To turn it quickly, apply evenly, and combine the shake and loosen the tea. The time is about 1 to 2 minutes. When the leaves are soft and the leaves are dark green, they can be swept into the second pot.
Second, the main function of the pot is to continue to kill and preliminary rubbing. The pot is slightly lower than the pot. Because the friction between the tea and the pot wall is relatively large, the force should be greater than the pot, so it is necessary to “strengthen†to make the leaves rotate with the frying tea broom in the pan and start rolling into strips. The group, hot air. When the leaves shrink into strips, the tea juice adheres to the leaves and there is a sticky feel, it can be swept into the cooking pot. The cooking pot mainly serves as a further tea bar, and the pot temperature is lower than the second one, about 130-150°C. At this time, the leaves are already soft. Use a frying tea to broom and stir fry for a few times. The leaves are drilled into the inner bamboo branches, which is conducive to strips. The leaves are slightly shaken and the leaves are scattered in the pot.
This repeated operation allows the leaves to saturate the inside and outside of the bamboo poles, and cleverly combines the dehydration and the kneading. This is obviously different from the tea-making technique after frying the green tea first and then rubbing it. It is possible to use the leaves under the hot and humid conditions to have a softer, better plasticity, to promote the coarse and old leaves into pieces, and to overcome the short cuts, chips, and dew when rubbing. Ribs and other ills. Scrambled to a tight, tea scent, about 34% dry, you can pan.
Bake-in: Bake immediately after frying and bake with a small baking basket. The temperature of 120 °C, the amount of leaves 2.0 ~ 2.5 kg, high temperature fast baking, 2 to 3 minutes bake dry once, bake to 78 into dry, there is a thorn feel, tea break can be broken, that is appropriate, under the bake piled.
Stacking: Stacking is the main process of yellowing. The early drying leaves are hot-packed, slightly tight and about 1 meter high. They are placed in a high-temperature Drying Room. The length of time is related to the freshness of the fresh leaves and the moisture content of the tea blanks, generally 5 to 7 days. When the color of the leaves turns yellow, the aroma reveals that it is moderate. At present, the accumulation process is generally carried out at the tea purchasing station. The acquired Huangda Tea is first pulled to a fur fire, dried to 90% dryness, and then stuffed with stuffy yellow.
Baking: baking is the use of high temperature to further promote the changes in color and flavor, in order to form the characteristics of yellow tea unique quality. High-temperature baking is performed using a razor-coal fire, and the temperature is 130-150°C. Each large-sized drying basket is about 12 kg. Similar to the melon tea pulling the old fire, two people lift the basket and bake only once in a few seconds. The firepower must be high, the time must be sufficient, and the color and aroma must be fully developed. To be dried until the tea stems are cut off, the stems are chrysanthemum-shaped, chewing and crispy, and the scent is exposed. The tea stalks are golden, and the yellow-brown leaf color is moderate. About 40 to 60 minutes. After the bake, it is hot and stepped on the packing.
Daixi Huangda Tea manufactures four processes for frying tea (burning and rubbing), initial drying, stacking, baking (pulling fire and pulling foot fire).