Matcha into the industry to continue to develop "power" drying and roasting technology to retain a delicate taste
As a world power in tea production and consumption, the Chinese tea industry has a long history of development. It is true that with the upgrading of market consumption, people's demand for tea is relatively reduced, and overcapacity has become an important issue facing the tea industry. As a tea deep processing product, Matcha has gradually become the “power†for the sustainable development of the industry. Dryers, superfine pulverizers, stem and leaf separation, and greening and roasting technology play an important role in ensuring the taste and quality of matcha.
With the construction of “One Belt and One Roadâ€, the barriers to investment and trade and the promotion of customs clearance have provided market opportunities for domestic tea industry exports. However, some industry insiders pointed out that as the global tea industry faces a continuous increase in overall output growth faster than the growth in consumer demand and rising production costs, and the fall in tea prices, it is necessary for tea processing companies to seek new directions and increase product added value. Improve product competitiveness.
According to the rapid development practice of the global tea deep processing industry over the years, deep processing is one of the effective ways to enhance the competitiveness of tea. The author understands that the current global demand for matcha is more than 10,000 tons, while the total production of matcha is less than 10,000 tons, and the market demand gap is huge.
It is undeniable that as an emerging industry, Matcha not only has high added value and large market demand, but also can adjust the balance of supply of traditional tea industry to a certain extent, and expand economic growth points, which will help to further improve the quality and efficiency of tea industry and enhance product competitiveness. . It can be said that Matcha is an important direction for the future tea industry to improve quality, efficiency and transformation.
The so-called matcha is made by a variety of processes such as material selection, steaming, drying and milling. It is worth mentioning that the leaves made by steam (hot air) and dried after drying are “milled teaâ€. After drying in the dryer, the water content of different milled tea will affect the brittleness of the tea, and it will also have a certain impact on the milling and grinding of the milled tea into matcha.
In general, the leaf part has a water content of about 10%, which is easily crushed, and the water content of the stem is about 50%. The toughness is not easy to break. At this time, the leaves and stems need to be separated by means of a separator. After that, the leaves are dried by a dryer for about 10 minutes, and coarsely made into milled tea. It is reported that at present, key technologies such as stem and leaf separation, greening and roasting, and vein separation have been made in the process of matcha processing, and intelligent control technology has matured. In addition, in terms of production efficiency, the matcha processing capacity of nearly 300 kg per hour of the matcha production line exceeds the efficiency of the imported production line by 30%.
It is worth noting that the above-mentioned milled tea is not “matchaâ€. Traditional milled tea needs to be ground by stone grinding, but the traditional stone grinding is inefficient, and the matcha grinding number depends mainly on experience and it is difficult to accurately control it. In addition, many foods require a high degree of fineness of matcha, otherwise it directly affects the taste of food.
At present, the development and application of ultrafine pulverization technology has solved the problems caused by traditional Matcha grinding. According to the professional introduction, the ultra-fine pulverizer is used for crushing materials such as tea, ganoderma lucidum and cordyceps, and the effect is very satisfactory. It not only improves the pulverization efficiency, but also ensures the fineness of the matcha and ensures the taste of the product.
After the mini-pulverization of the matcha, the substance in the tea will become smaller particles, and the components such as tea polyphenols and amino acids are more soluble in water, and the nutrients of the matcha are fully exerted. However, Matcha is not as high as the number of grinding, the finer the better. If the matcha grinding particles are too thick, the color will be darker; if the matcha abrasive particles are too fine, the color of the matcha will tend to white, which is obviously far from the common matcha color "green". In the end, the matcha needs to be adapted to match the amount of matcha, and finally the reference to the matcha processing technology and technology.
In summary, with the development of Matcha processing industry, the consumption pattern of the tea industry in the domestic market began to change from “drinking tea†to “eat teaâ€. In addition, by applying to a series of products with high added value of baked goods, cakes, desserts, drinks, etc., Matcha provides a good development opportunity for the tea industry to improve quality, efficiency and transformation. In addition, there is no technical barrier to matcha in the separation of stems, crushing and grinding, and fineness of grinding. I believe that the future of Matcha will become the unremitting driving force for the sustainable development of the tea industry.
With the construction of “One Belt and One Roadâ€, the barriers to investment and trade and the promotion of customs clearance have provided market opportunities for domestic tea industry exports. However, some industry insiders pointed out that as the global tea industry faces a continuous increase in overall output growth faster than the growth in consumer demand and rising production costs, and the fall in tea prices, it is necessary for tea processing companies to seek new directions and increase product added value. Improve product competitiveness.
According to the rapid development practice of the global tea deep processing industry over the years, deep processing is one of the effective ways to enhance the competitiveness of tea. The author understands that the current global demand for matcha is more than 10,000 tons, while the total production of matcha is less than 10,000 tons, and the market demand gap is huge.
It is undeniable that as an emerging industry, Matcha not only has high added value and large market demand, but also can adjust the balance of supply of traditional tea industry to a certain extent, and expand economic growth points, which will help to further improve the quality and efficiency of tea industry and enhance product competitiveness. . It can be said that Matcha is an important direction for the future tea industry to improve quality, efficiency and transformation.
The so-called matcha is made by a variety of processes such as material selection, steaming, drying and milling. It is worth mentioning that the leaves made by steam (hot air) and dried after drying are “milled teaâ€. After drying in the dryer, the water content of different milled tea will affect the brittleness of the tea, and it will also have a certain impact on the milling and grinding of the milled tea into matcha.
In general, the leaf part has a water content of about 10%, which is easily crushed, and the water content of the stem is about 50%. The toughness is not easy to break. At this time, the leaves and stems need to be separated by means of a separator. After that, the leaves are dried by a dryer for about 10 minutes, and coarsely made into milled tea. It is reported that at present, key technologies such as stem and leaf separation, greening and roasting, and vein separation have been made in the process of matcha processing, and intelligent control technology has matured. In addition, in terms of production efficiency, the matcha processing capacity of nearly 300 kg per hour of the matcha production line exceeds the efficiency of the imported production line by 30%.
It is worth noting that the above-mentioned milled tea is not “matchaâ€. Traditional milled tea needs to be ground by stone grinding, but the traditional stone grinding is inefficient, and the matcha grinding number depends mainly on experience and it is difficult to accurately control it. In addition, many foods require a high degree of fineness of matcha, otherwise it directly affects the taste of food.
At present, the development and application of ultrafine pulverization technology has solved the problems caused by traditional Matcha grinding. According to the professional introduction, the ultra-fine pulverizer is used for crushing materials such as tea, ganoderma lucidum and cordyceps, and the effect is very satisfactory. It not only improves the pulverization efficiency, but also ensures the fineness of the matcha and ensures the taste of the product.
After the mini-pulverization of the matcha, the substance in the tea will become smaller particles, and the components such as tea polyphenols and amino acids are more soluble in water, and the nutrients of the matcha are fully exerted. However, Matcha is not as high as the number of grinding, the finer the better. If the matcha grinding particles are too thick, the color will be darker; if the matcha abrasive particles are too fine, the color of the matcha will tend to white, which is obviously far from the common matcha color "green". In the end, the matcha needs to be adapted to match the amount of matcha, and finally the reference to the matcha processing technology and technology.
In summary, with the development of Matcha processing industry, the consumption pattern of the tea industry in the domestic market began to change from “drinking tea†to “eat teaâ€. In addition, by applying to a series of products with high added value of baked goods, cakes, desserts, drinks, etc., Matcha provides a good development opportunity for the tea industry to improve quality, efficiency and transformation. In addition, there is no technical barrier to matcha in the separation of stems, crushing and grinding, and fineness of grinding. I believe that the future of Matcha will become the unremitting driving force for the sustainable development of the tea industry.
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