Tea Mouth Powder Dried [Fujian Minqing Specialty]

What is dried tea powder? Authentic Fujian Minqing Specialty: Tea Mouth Powder Dried

Content Summary:Do you want to know what Tea Mouth Powder Dried is? This article is a detailed introduction toFujian Minqing specialty - Cha Kou Fen Gan. It was compiled by the editorial team of China Specialty Network, who reviewed and collected relevant information on Cha Kou Fen Gan. The full text takes about 8 minutes to read, mainly including the basic introduction of Cha Kou Fen Gan and the product characteristics of Cha Kou Fen Gan? How did the history of dried tea noodles come about? The production method of tea mouth powder and the awards and honors of tea mouth powder

Basic Introduction to Tea Mouth Powder Dry

Tea Mouth is a village located at the source of Meixi River. Because the well water in the village is fragrant and delicious, as if it has been infused with fragrant tea, it is named 'Tea Mouth'. Chakou Village has been producing dried noodles for over 800 years. Due to its good water quality, meticulous workmanship, excellent selection of ingredients, and natural air drying methods, the dried powder produced is white, uniform, long, smooth, and flexible. It does not rot after long-term cooking, and does not stick or break when stir fried. Over time, it has become well-known and has been included in the "Chinese Food Encyclopedia". With the improvement of production technology and procedures, the quality and taste of dried tea mouth powder are becoming increasingly perfect. Especially, Minqing Tea Mouth Powder Drying Factory boldly promoted innovation in production technology and procedures, breaking through the constraint of relying on natural air drying in the production of tea mouth powder drying. After switching to mechanical drying, the output doubled. At present, the annual production capacity of tea mouth powder is 3000 tons, and the products are sold well both domestically and internationally

What are the characteristics of dried tea powder products

Compared with other dried rice noodles, tea mouth dried rice noodles not only have common characteristics such as easy storage, convenient eating, and suitable for frying and boiling, but also are most praised for their rich rice aroma, no stickiness or breakage, flavorful ingredients, flexibility and refreshing taste

Tea mouth powder is delicious when boiled or stir fried, loved by people of all ages. "Onion powder" (the main ingredient is dried tea powder, and the auxiliary ingredients are green onion, ginger, tea oil, etc.) is a delicacy invented and often eaten by people in Fujian and Qing dynasties, and it is also a good Tonic Diet. In Minqing, if you encounter a cold caused by wind and cold, and feel tired and have no appetite, just boil a bowl of "scallion powder" and eat it, you will feel refreshed, your appetite will increase, and the cold caused by wind and cold will disappear

How did the history of dried tea powder come about

Method of making tea mouth powder

The traditional way of making tea mouth powder is by hand; Although many machines are used in modern times, manual labor still accounts for a considerable proportion. Its processing flow is exquisite, the craftsmanship is unique, and it has been passed down from generation to generation. There are 13 processes before and after, with a focus on the selection, grinding, refining, and cooking stages

One is "selection". Choosing the right raw materials is a prerequisite for processing tea powder. The main ingredient is rice, and high-quality indica rice with moderate softness and hardness should be selected; The auxiliary material is water, and uncontaminated mountain spring water must be selected

The second is "grinding". Dried rice flour is made by grinding and processing rice, but there are two types of rice flour: ground rice flour and ground rice paste. To make tea powder, it is necessary to grind it into a paste. Before grinding, the raw rice should be soaked in mountain spring water and crushed by hand without a hard core. Then, the soaked raw rice should be ground into a fine, uniform, and moderately thick rice slurry using a stone mill (modern electric pulping machine)

The fourth is "cooking". Dried tea noodles are cooked products. Its transformation from raw to cooked is achieved through secondary boiling water immersion. 'One boil' refers to putting refined 'raw pills' into boiling water and boiling them until they are half cooked (known as' boiled pills' in slang); Second boiling "refers to the process of pressing semi cooked pills into vermicelli using a flour mill (modern powder press) and boiling them in boiling water for a few minutes (commonly known as" boiling powder "). After two rounds of cooking, the vermicelli is fully cooked; After air drying, the tea powder will dry and form the finished product

Awards and honors for tea mouth dried noodles

Tea mouth dried noodles are one of the famous specialties in Minqing County, and are known as the "Three Treasures of Minqing" along with olives and pickled vegetables.

. Chakou Village produces dried powder due to its good water quality, meticulous processing, excellent selection of ingredients, and natural air drying methods. The dried powder produced is white, uniform, long, fine, smooth, and flexible, and cannot be boiled or fried for a long time. Therefore, it is listed in the "Chinese Food Encyclopedia". Chakou brand dried noodles have been awarded the titles of "Famous Trademark of Fuzhou City", "Top 100 Famous Brand Products of Township Enterprises in Fujian Province", and "Famous Agricultural Products of Fujian Province"