Small green citrus processing steps
- The best position for picking small green citrus is 3 mm away from the stalk, so that the stalk and the whole fruit are kept intact without hurting the fruit tree. You should clean it for at least 5 times. You can use a water gun for wash at first, then use a machine to wash. Firstly, you should remove dirt and dust, and then remove residual substances. During the entire cleaning process, if you find incomplete or unhealthy fruits, you must immediately pick them out to ensure that the whole batch of small green citrus is clean and mellow smell.
- When removing the pulp, if the removing force is heavy, the peel is easily damaged. If the force is light, the pulp may remain, resulting in a bad taste. In this step, a small round cover should be opened on the periphery of the fruit stalk of the green orange, and then skilled workers use tools to penetrate through the cover to remove the pulp. After the peel and pulp are separated, the small green citrus has a dimensional shape, like a green “small teacup”. Next, the peel should be cleaned again. The aim of clean is to remove the impurities in the “small teacup”, and to ensure the quality. After cleaning, it can be treated as tea after a little air-drying.
Small green citrus drying process
The drying process of Small citrus, which could be classified into half drying and full drying, is aimed at making the peel of citrus orange better stored in the low temperature drying process, maintaining the original fragrance to the greatest extent, and maintaining a stable volatile oil aroma. The small green orange and Pu’er tea have a unique aroma, and the taste is more mellow and smooth.
1.In the drying process, the first thing to consider is the high ambient temperature. After turning on the air-energy heat pump dryer, set the parameters of intelligent temperature and humidity control, keep it at a low temperature such as 45℃ for 4 hours in the early stage, and control the humidity to 50%. This process is good for letting the aroma of the dried tangerine peel slowly diffuses into the Pu-erh tea.
- Next, the temperature should be slowly raised, and the temperature can be increased by 5 °C on the original basis. The moisture removal is also slow, and moisture removal speed should be reduced by 5%. This dry process should be maintained for 3 hours. At this stage, the aroma of tangerine peel can be smelled in advance.
- At the third stage, the temperature can be increased and a large amount of moisture can be removed. The temperature is increased by 10°C on the basis of the above 50°C, the humidity is controlled at 30%, and it should be dried for 4 hours. This process is more critical. It is at this stage that the uniform fragrance of green orange and Pu-erh tea begins to come out.
- Finally, increase the temperature by 5°C, that is, keep the temperature at 65°C, and control the humidity to 15% until drying it thoroughly.
Precautions
After drying, the whole small green citrus is about 12 grams, including about 9 grams of Pu-erh tea and about 3 grams of orange peel. This appropriate combination balances the taste of orange peel and tea and blend it into the best taste. The volatile oil content of the small green citrus is high, and a thin layer of white frost will appear on the dried skin of the citrus, which indicates that the quality and efficacy of the small green citrus is high.
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