I. Tea processing
In tea processing, we have studied four traditional tea processing methods, such as manual processing, mechanization, semi-mechanization and full automation, as well as different kinds of tea processing technology, tea fermentation, tea deactivation and other key technologies. At the same time, I also learned the measurement index, identification method and preservation skills of tea quality. Through practical operation, I deeply understand the complexity and technology of tea processing. How to make high-quality tea requires the accumulation of technology, experience and patience.
Second, tea food production
In the production of tea food, we learned about the various nutritional components and functions of tea, and how to integrate tea into the diet to make various delicious tea food. We learned about the making methods and taste characteristics of tea eggs, tea cakes, tea mushroom jelly, tea cakes and other tea foods. In practice, I learned how to accurately control the proportion, time and temperature of materials to ensure the quality and taste of tea food. At the same time, I also realize that tea has great application potential in food, and I will further study and explore it.
To sum up, this tea food processing course has benefited me a lot, not only expanding my knowledge and skills, but also further enhancing my innovative thinking and practical ability. I will continue to use what I have learned in my future study and work to create more and better tea.