Wankangle Buckwheat Tea [Guizhou Fuquan Specialty]

What is Wankangle Buckwheat Tea? Authentic Guizhou Fuquan specialty: Wankangle Tartary Buckwheat Tea

Summary:Do you want to know what Wankangle Tartary Buckwheat Tea is? This article is a detailed introduction to the Guizhou Fuquan specialty - Wankangle Tartary Buckwheat Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Wankangle Tartary Buckwheat Tea. The full text takes about 5 minutes to read, mainly including the basic introduction of Wankangle Tartary Buckwheat Tea and its nutritional value? What are the product characteristics of Wankangle Buckwheat Tea? The production method of Wankangle bitter buckwheat tea, etc

Introduction to Wankangle Tartary Buckwheat Tea

Fuquan Flavor Food Co., Ltd. is a wholly-owned subsidiary of Guizhou Shuanglong Group. It has developed the "Wankangle" brand Tartary Buckwheat Seven Blessings series of original ecological foods by utilizing the unique natural geographical conditions of Guizhou's lush forests, abundant resources, suitable climate, and beautiful environment. At present, a sales network has been established in the Southwest, Central, South, East, and North China regions, with a wide product coverage and a certain market share. The company has always adhered to the principle of "being the food for family", making conscientious and trustworthy food, attaching importance to food quality and safety, and putting food safety first

The main products are divided into two categories: bitter buckwheat brewing and bitter buckwheat tea. Among them, bitter buckwheat brewing has a significant effect on reducing the "three highs", especially suitable for people with "three highs" and gastrointestinal discomfort to drink. The tartary buckwheat black tea, tartary buckwheat black tea, tartary buckwheat yellow tea, tartary buckwheat green tea, tartary buckwheat white tea, and tartary buckwheat ultramicro tea of tartary buckwheat tea are suitable for people without diabetes. There are also sugar free types, without any additives or preservatives. The soup is one person, clear and transparent, and is resistant to brewing. It has strong wheat flavor and pure taste. According to the principles of the Five Elements and Five Colors for health preservation, green nourishes the liver, red nourishes the heart, yellow nourishes the spleen and stomach, white moistens the lungs, and black nourishes the kidneys. Different physical groups can choose corresponding products

Method of making Wankangle bitter buckwheat tea

Raw materials:

Bitter buckwheat, water, steam oven, adjustable temperature stir frying equipment, air drying equipment, packaging materials

1. Raw material selection: Selected natural high-quality shelled bitter buckwheat from high-altitude mountainous areas above 2500 meters

2. Raw material testing: Strictly test the raw material tartary buckwheat to ensure that there are no pesticide residues and the quality of tartary buckwheat is guaranteed

3. Raw material cleaning: Rinse tartary buckwheat with pollution-free water<4. Low temperature soaking: Soak the cleaned bitter buckwheat in a low temperature environment for 3-5 hours<5. Drying Buckwheat: After low-temperature soaking, use a dehydrator to remove the moisture from the buckwheat, and quickly dry the surface moisture of the buckwheat with strong wind

6. Steaming Buckwheat: Place the dried buckwheat into a pre prepared steaming boiler and use the steam from the boiler to steam the buckwheat

7. Stir fry dry bitter buckwheat: Place the steamed bitter buckwheat into a temperature adjustable stir frying device, gradually adjust the temperature from high to low, and stir fry it dry at a constant speed to quickly evaporate the water in the bitter buckwheat, and then quickly heat it up

8. Spray cold water: Quickly and evenly spray the dried bitter buckwheat with clean water to make the surface shell of the bitter buckwheat expand rapidly

9. Shell and kernel separation: After the previous process, due to different expansion coefficients, the hard shell of tartary buckwheat begins to separate from the kernel

10. Equipment drying: Use a hot air drying device to dry the separated bitter buckwheat, and then low-temperature dry the surface of the bitter buckwheat after the previous process

11. The hulling process uses centrifugal force to break apart the bitter buckwheat grains, resulting in complete separation of the hulls and kernels, removing the hulls and retaining the kernels with bitter buckwheat bran on the surface