Food & Beverage

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Food & Beverage Suppliers and Manufacturers

Xiangxi Tea Industry Group Co., Ltd

 Stir frying refers to the process of making tea by using the method of low fire to wither the tea in the pot. Through manual rolling, the water in the tea evaporates rapidly, blocking the process of tea fermentation, and keeping the essence of tea juice completely. Stir frying green tea is a major leap in the history of tea making.  Roasting green is a turning point process that serves as a bridge between the previous and the next, quickly stopping a series of enzymatic oxidation processes and consolidating the formed quality characteristics. Starting is to continue losing some moisture, which facilitates the operation of shaping stages such as kneading and drying. The frying process also has a certain impact on quality.  During the process of frying green tea, the temperature of the leaves increases, and the enzymatic activity rapidly increases. Within the optimal temperature range of 20-45 degrees Celsius for enzyme activity, the enzyme activity doubles for every 10 degrees Celsius increase in temperature. Some data suggests that the optimal temperature for polyphenol oxidase is 52 degrees Celsius. When the temperature rises to 70 degrees Celsius, the enzyme becomes inactive and denatured, and around 85 degrees Celsius, the enzyme solidifies and breaks down. In order to prevent the tea green from rapidly turning red during frying green tea, the leaf temperature should be raised to above 70 degrees Celsius in the shortest possible time. Therefore, frying green tea should have a certain high temperature. If you see the bottom of the pot or the frying machine turning white during the day and red at night, you can add the leaves.  Contact: Ms. Long Contact phone number: 15107477500 If it is not an inland network in China, please add the area code 

Organic stir fried green tea from Xiangxi, available for wholesale and retail, buying more is more cost-effective

Mare Magnum Srl

 Type: 
Dry white wine

 Origin:
 100% Riverland, South Australia

 Grape variety:
 Moscato 100%

 Description:
 The nose shows a light, refreshing wine perfumed floral characters and a hint of citrus. Overall the palate is fresh, fruity and lively with delicate peach and citrus flavors, sweet but not cloying with a nicely balanced acid and a zesty spritz. Perfect as an aperitif or pair it with Asian food.

Winemaker's Comment:
The grapes for this wine were machine harvested in the cool of the morning. After crushing, the must was drained, gently airbag pressed and immediately the free run juice only was cold settled at ultra-low temperatures. This juice was then fermented at low temperatures using carefully selected yeast strains as to not overpower but bring out the delicate varietal characters without increasing phenolic. The fermentation was arrested just prior to achieving dryness, leaving a wine with some residual sugar. This wine was then racked with it&acute;s fine yeast lees to add complexity and maintain fruity freshness. The wine was subsequently cold stabilized and filtered ready for bottling. 


Turtle Dreaming Semillon Chardonnay

JUKRO. TEA COMPANY

This high-quality darack&nbsp;tea was&nbsp;a&nbsp;beverage presented to the king. The tea is characterized by its unique taste, freshness and deep aroma. It is produced in rich traditions in order to deliver the true pleasure of tea drinking.

 
  Finely selected Korean jukro tea. 
  Produced from May 8-15. 
 

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