Practice Report of Tartary Buckwheat Tea Processing Factory 6000

The scientific name of tartary buckwheat is F.tataricum, which is divided into common tartary buckwheat and black tartary buckwheat. The shell of common tartary buckwheat is yellow and white; Black tartary buckwheat is a pearl black tartary buckwheat, which is called "black pearl" and its shell is dark black. This is a kind of fried rice tea. Tartary buckwheat likes to be cool and barren, and it grows mostly in alpine mountainous areas, and its seeds are edible. The main producing areas are Sichuan, Shaanxi, Yunnan, Guizhou and Shanxi.

Some tartary buckwheat teas are made of tartary buckwheat, and some are made of black tartary buckwheat. The effective components of black tartary buckwheat are 3~5 times that of common tartary buckwheat, and the "black tartary buckwheat tea" made from black tartary buckwheat is definitely better than the "tartary buckwheat tea" made from common tartary buckwheat. Black tartary buckwheat tea can be divided into whole powder black tartary buckwheat, bran black tartary buckwheat, germ black tartary buckwheat and whole plant black tartary buckwheat. However, the contents of rutin and selenium in bran are the highest, and the contents of amino acids and dietary fiber in germ are the highest. The so-called whole plant tea is made of roots, stems, leaves and other parts that should be discarded. These leaves are easy to rot when put together. If they are not treated in time, they will definitely go bad. They can only be obtained when buckwheat is harvested. Therefore, black tartary buckwheat tea with bran and germ as raw materials is better.