Shiitake Mushroom House White Hair [Zhejiang Taishun Specialty]

What is Mushroom Hut White Hair? Authentic Zhejiang Taishun specialty: Shiitake mushroom white hair

Content summary:Do you want to know what Shiitake mushroom white hair is? This article is a detailed introduction toZhejiang Taishun specialty - Shiitake Mushroom White Hair. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Shiitake Mushroom White Hair. The full text takes about 12 minutes to read, mainly including the basic introduction of Shiitake Mushroom White Hair and its nutritional value? What are the product characteristics of Shiitake Mushroom White Hair? How did the history of Shiitake Mushroom House White Hair come about? The production method of shiitake mushroom white hair and the awards and honors of shiitake mushroom white hair

Introduction to Shiitake Mushroom Hut White Hair

Taishun has a long history of tea production and enjoys a good reputation for a long time. During the reign of Ming Chongzhen, its famous tea was exported to international markets such as Malaysia and Singapore. The classic Chinese work "Chinese Famous Tea Chronicles" compiled in the 15th year of the Jiaqing reign of the Qing Dynasty includes famous Taishun teas such as Huangtang and Yinzhen

What is the nutritional value of shiitake mushroom white hair

The chemical composition of shiitake mushroom white hair has very health benefits. Its chemical composition is composed of 3.5-7.0% inorganic matter and 93-96.5% organic matter. There are about 27 inorganic mineral elements in tea, including phosphorus, potassium, sulfur, magnesium, manganese, fluorine, aluminum, calcium, sodium, iron, copper, zinc, selenium, and many others. The organic compounds in tea mainly include proteins, lipids, carbohydrates, amino acids, alkaloids, tea polyphenols, organic acids, pigments, aroma components, vitamins, saponins, sterols, etc

It contains a large amount of essential nutrients for the human body, such as amino acids, sugars, calcium, phosphorus, iron, iodine, etc. It has medicinal value in preventing and treating iodine deficiency disorders, lung diseases, hyperlipidemia, arteriosclerosis, chronic bronchitis, etc

What are the product characteristics of Shiitake Mushroom Hut White Hair

The plant is tall and upright, with sparse branches and leaves hanging horizontally or downward. The leaves are elliptical in shape, green in color, glossy, with raised leaves, flat bodies, wavy green leaves, gradually pointed tips, moderate tooth density, and thick leaf texture. The buds and leaves are light green, with abundant fuzz. One bud and three leaves weigh 40.0g per hundred buds. The diameter of the corolla is 2.9cm, the petals are 7 petals, the ovary is hairy, and the style is 3-lobed. The flower is solitary, with a corolla length of 45.5mm and a short diameter of 37.4mm, 7-8 petals, and 5 sepals. Strong resilience. Fresh leaf tea has a polyphenol content of 23.35%, amino nitrogen content of 528.52mg%, and is asexual. Xiaoqiao wood type, mid leaf type, intermediate species. Diploid

How did the history of Shiitake Mushroom House White Hair come about

Method of making shiitake mushroom white tea

The harvesting technique of shiitake mushroom white tea is different from other famous teas. Spring tea opens after the rain in the valley, and the new shoots have formed a "open surface". The picking standards are mainly based on the second and third leaves in the middle and the second and third leaves in the first bud. After harvesting fresh leaves, they should be sliced in a timely manner. The tender leaves (unopened) and old leaves (already opened) should be separated and stir fried to make melon slices. Sprouts, stems, and thick old leaves should be stir fried to make "needle handles" and treated as by-products. The frying process of Lu'an melon seed slices includes five steps: raw pot, cooked pot, rough heat, and old heat

Raw and cooked pots: The diameter of the tea stir fry pot is about 70 centimeters, tilted at a 30 degree angle, and the two pots are adjacent. It is cooked once a lifetime. The temperature of the raw pot is around 100 ℃, while that of the cooked pot is slightly lower. Add about 100 grams of leaves, reduce the amount of tender leaves and slightly increase the amount of old leaves. After adding fresh leaves to the pot, stir fry them with a bamboo broom or reed broom for 1-2 minutes, mainly for the purpose of withering. When the leaves become soft, sweep the raw leaves into a cooked pot, organize them into strips, stir fry and pat them at the same time, gradually making the leaves into slices. The amount of force used depends on the tenderness of the fresh leaves. For tender leaves, stir fry them gently and loosen the broom handle to maintain color and shape. When frying old leaves, tighten the broom handle tightly and gently pat them into slices. Stir fry until the leaves are almost set and have a moisture content of about 30%, then remove from the pot and bake in a timely manner

Mao Huo: Use charcoal fire to bake baskets, with about 1.5 kilograms of leaves per basket, and a top drying temperature of about 100 ℃. Bake until 80-90% dry. After picking out the yellow pages, floating leaves, red veins, and old leaves, mix the tender and old slices evenly

Low heat: It should be done no later than one day after the initial heat, with 2.5-3 kilograms of leaves added to each cage. The heat should not be too high, and it should be dried until it is almost dry enough

Lao Huo: also known as La Lao Huo, is the last baking process that greatly affects the formation of special colors, aromas, flavors, and shapes. Old fire requires high temperature and intense flames. Charcoal should be arranged and squeezed tightly first, burned vigorously and evenly, and the flames should soar into the sky. Add 3-4 kilograms of leaves to each basket, and have two people lift and bake the basket on charcoal fire for 2-3 seconds, then flip the tea while lifting it up and down. To fully utilize the charcoal fire, 2-3 drying baskets can be used alternately for baking. The scorching heat and constant flow of people are truly unique "fire skills" in Chinese tea baking techniques. Each tea roasting basket needs to be flipped over fifty to sixty times, and the basket needs to be pulled back and forth. A baker has to walk more than ten kilometers a day. When the leaves are green with frost, they can be dried directly. While they are still hot, they are placed in iron tubes, stepped on layer by layer, covered, and sealed with solder for storage

Awards and honors for Shiitake Mushroom Liao Bai Hao

Among the famous tea series created today, Shiitake Mushroom Liao Bai Hao, Chengtian Nalong, Xianyao Yinwu, Sanbei Xiang and other varieties have become highly praised domestic famous teas. Chengtian Xuelong, Sanbei Xiang, Shiitake Mushroom Liao Bai Hao and others have won international and domestic famous tea awards multiple times and have been awarded the national "Green Food" logo. Among them, "Chengtian Snow Dragon" won the famous tea award of the International Tea Culture Festival in 1991, the silver award of the first China Agricultural Expo in 1992, the gold award of the 25th World Food Expo for "Super Girl", and the "Three Cups of Fragrance" of famous tea became the special tea for the Standing Committee of the National People's Congress and the Great Hall of the People in Beijing. Taishun County is one of the top 100 key tea production and export bases in China, and was named the "Hometown of Chinese Tea" by the state in 1996