Cenxi Soft Branch Oil Tea [Guangxi Cenxi Specialty]

What is Cenxi Soft Branch Oil Tea? Authentic Guangxi Cenxi specialty: Cenxi Soft Branch Oil Tea

Summary:Do you want to know what Cenxi Soft Branch Oil Tea is? This article is a detailed introduction toGuangxi Cenxi specialty - Cenxi Soft Branch Oil Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Cenxi Soft Branch Oil Tea. The full text takes about 5 minutes to read, mainly including the basic introduction of Cenxi Soft Branch Oil Tea and the product characteristics of Cenxi Soft Branch Oil Tea? How did the history of Cenxi Soft Branch Oil Tea come about? The production method of Cenxi soft branch oil tea, etc

Basic Introduction of Cenxi Soft Branch Oil Tea

Cenxi Soft Branch Oil Tea is the first high-quality oil tea variety in China, named after its tough and soft branches and drooping fruits. It has excellent characteristics such as rapid growth, early fruiting, and high yield. It is an excellent variety of common oil tea selected by Guangxi Academy of Forestry through 15 years of systematic variety comparison experiments using actual breeding. It belongs to a rural variety of ordinary oil tea. This variety has been approved by the national forest tree breeding authority. Experts believe that the high-quality variety of Cenxi soft branch oil tea has high promotion and utilization value

Production method of Cenxi soft branch oil tea

Harvesting: The harvesting of Cenxi soft branch oil tea should be carried out when the fruit is fully ripe. If it is too early, the oil content will be low, and if it is too late, the capsule will crack, the seeds will fall to the ground, and it is easy to mold.

. It should be harvested 7-10 days before and after frost. Tea fruits should be processed promptly after harvesting, and tea seeds can be processed after being dried in the sun

Oil making: Tea seed oil making is basically done by pressing. Before pressing, it needs to be crushed and steamed. Crushing is the process of removing the shell from oil tea seeds, shelling them, and processing them into powder through a grinder. Steaming and frying turn raw materials into clinker, deepen the color of the raw material, and put it in the most suitable state for oil separation and outflow, which is the key process before pressing. Traditional steaming and stir frying involves steaming in a wooden steamer and stir frying in an iron pot. The raw materials are first moistened with steam or water before stir frying, which is called wet steaming stir frying; Stir fry without wetting, called dry steaming stir fry. It's better to steam and stir fry wet. The moisture and temperature during steaming and frying vary depending on the type of machinery used. Using hydraulic presses and wooden presses, the stir frying temperature is generally between 110-120 degrees Celsius. The moisture content after steaming and stir frying is 7%~8%; The stir frying temperature of the spiral machine is generally between 130-140 degrees Celsius, and the moisture content after steaming and frying is 3% -4%