“I do not understand is that just 50 years, tea cream production process actually lost a little.” Kusaba Riverside, said it was incredible. Now, some people try to brewed tea and cream, but to no avail.
In order to unlock the secrets of tea cream, Kusaba Qingchuan had seven into the Tea-Horse Road 7, also have in-depth the legendary 16 tea mountains, visited all the scattered deep in the mountains of old tea. According to his summary of the experience, tea cream production process should have several key steps: first, the choice of tea. Brewed tea, Pu’er tea is used to paste, is born Pu’er, not cooked Pu’er. Some people speculated that the production of the tea cream is more than the tea dust evaporation process is a turning waste into the process, this speculation is wrong. Cream tea brewed tea dust should not be used, use high-grade raw tea brewed.
Kusaba Qingchuan tea according to many memories of the old data, to infer the basic formula brewed tea and cream should be: 300 kg spring water, plus 100 kilograms of Health tea. After five processes can be brewed out of about 15 kilograms of tea cream.
First placed in large iron pots of tea and spring water, the boiling down of the fire until all the tea cook out, fish out of tea. Repeated with a fine gauze filter tea, filtered fine slag. Then raging fire brewed as much as possible to allow water to evaporate. Of the copper pots and then moved to the middle, the boiling down in the fire. Thickens when, after tea, and then moved to trumpet copper pots, the small fire boiling down, the most critical in this process, use polished bamboo fine uniform mixing, action too quickly, tea cream will quickly dry out, action too slow , tea cream has become paste. Aohao tea extract, out of a small copper pots, we must still hot poured into the mold to form a unified block size, to be solidified as a whole, with bamboo stored.
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