Drying and sterilization treatment of health tea before packaging
For daily health and tea consumption, many people prefer fragrant and warm herbal teas such as chrysanthemum tea...
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For daily health and tea consumption, many people prefer fragrant and warm herbal teas such as chrysanthemum tea and rose tea. High quality flowers, plants, and tea plants have complete flower shapes, bright colors, and elegant aromas. After brewing, the soup color is transparent and sweet; However, flower tea that changes color, darkens, has a strange odor, and occasionally produces small insects and tiny black spots after storage is mostly caused by inadequate precision processing before leaving the factory. Herbal tea is delicate and fragile, rich in aromatic substances, and easily absorbs moisture, which makes withering, drying, sterilization, and egg killing key processes affecting the quality and shelf life of flower tea.
Herbal tea is a natural fresh dried ingredient with many folds and loose structures in the petals and stamens. After picking and drying, the surface appears dry, but hidden moisture, tiny insect eggs, and miscellaneous bacteria often remain in the deep crevices. Traditional drying is difficult to completely kill the insect eggs hidden deep in the flower bud. After packaging and storage, residual moisture and insect eggs will slowly breed, causing the flower tea to become damp, clumped, infested, and moldy. This not only affects the taste and appearance, but also greatly shortens the shelf life, which is a common pain point in the processing of herbal tea.
Nowadays, many flower tea manufacturers add a microwave refinement process before packaging to adapt to the delicate material characteristics of herbal tea. The entire process only takes a few tens of seconds to complete drying, sterilization, egg killing, and other functions. The processing speed is extremely fast, avoiding damage to flower tea caused by prolonged high temperatures.
By relying on the penetrating uniform dehydration method, microwaves can effectively remove residual moisture inside herbal tea, achieving uniform dryness and wetness inside and outside, and preventing the problem of moisture and deterioration in the later stage. The advantage of short-term low-temperature processing is that it can also lock in the natural color of the petals, making chrysanthemums golden and translucent, roses rosy and bright, and avoiding dullness and discoloration.
At the same time, this process can retain the natural aromatic substances of herbal tea, remove dry and miscellaneous flavors, and make the flower fragrance rich and pure when brewed. Synchronize and thoroughly kill insect eggs and bacteria, solve the problem of mold growth caused by stored insects, and effectively extend the shelf life of flower tea without the need for additives.
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