Rose tea is produced in Fujian and Guangdong. The system began in the Ming Dynasty. Produced in central and northern China, low mountain jungle, courtyard or garden cultivation, cold resistance, variety, flower fragrance (sweet) lasting. During the flower buds, the flowers are full, petal hypertrophy, bright and ruddy flowers, and freshly bloomed flowers on the day. After being spread, folded, and pediceled, petals are used to pay for the flowers. Respectively, baked green tea and Gongfu black tea were taken as the green tea. The rose tea tea leaves do not mention flowers, and the amount of flowers is 20 to 25%. The hot bills are paid for, and after 4 to 6 hours, the flowers pass through the flower and heat for one day. The harvesting continues for 18 to 20 hours. The secondary rose green tea uses the second-in-a-kind mention, the amount of flowering is 50%, and the sixth-grade single-tond mentions the amount of flowering 10%-15%. After 4 to 5 hours, the flowers pass through the heat, and the pile is continued for 5 to 8 hours. The aerated and wet billets that came out were re-fired, and they were put together according to the demand proportions when they were in the box (there were also unspent flowers). The products are graded according to the raw material of the green tea blanks, with 1 to 5 grades of rose red tea, 2 grades of rose green tea for export, and 6 domestic sales. Quality characteristics: The shape of the tea accords with the standards of the same commercial level of the original tea blank, and the fragrance of the internal quality is of roses. Rose is rich in citronellol, nerol, geraniol, phenyl alcohol and other ingredients, with the qi and Jieyu, and the effect of blood stasis. Finished packaging see tea.
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