characteristic One of the characteristics: large stalks of leaves Adult slanting back tea leaves are more than a meter tall and more than two meters tall, with large leaves and thick stems. According to local tea experts, this is related to the local people's way of picking tea: Because of the low temperature of the mountain, the water temperature is cold, and the tea leaves are late. The picking of the local spring tea is later than that of other places, mostly around summer. At this time the tea tree shoots are longer. When picking tea, the main tip is not retained, allowing it to grow indefinitely. The light intensity of the shoots regardless of the length of the shoots, resulting in the characteristics of high tea bushes. Of course, it is also possible that there is a dense forest around, and the short tea tree is not easy to compete with its surrounding ecological environment for the sun and air, which is the result of long-term natural competition. Characteristics of the second: unique green tea with yellow rhyme Diagonal tea belongs to green tea. However, normal green tea looks green with black, while slanted back tea is green with yellow, smelling a unique fragrance. The color is pale yellow after brewing with boiled water. The tea straw is not floating horizontally in the cup but stands upright, with one end sinking toward the bottom of the cup and one end floating toward the cup. Good tea also shows a small hole in the tea. When you swallow into the mouth, you feel that there is aroma of the tea instead of astringent. After swallowing, your throat is sweet and moist, and your sweetness is slightly bitter, with endless aftertaste. There are still many aftertastes of sloping back tea brewing, of which the second tea is the best. Drinking for a long time can refresh the body, which is comparable to Oolong tea. Characteristics of the three: fried tea process like juggling slanted tea is a green tea, its production process: high-temperature fixation (fried tea), kneading, frying, screening and other processes. Each process basically maintains the traditional method. When cooking tea, use the original stove in the kitchen. In the interval between the two pots before and after, use mud to make the tip type, which is convenient for the tea to be poured back into the pan. However, the temperature must be high before the pot and the pot temperature is low. When the tea is fried, one person holds the palm of your hand, heats the pan until it turns red, and then drops the tea. Master Tea Master opened the bow with both hands and pulled the tea from the pot to the other pot, like acrobats playing acrobatics. The tea fell from a height to distribute the water vapor, and then retook it from the low. In the process of frying tea, the movements of the hands should be agile and agile, so as not to scorch the tea, but also to judge whether the scramble is just right. Because the frying is too dry, the micro-buckling of the strips is not enough to affect the quality; the fry is not dry enough, and when the kneading system is used, the juice will be hot and bad, and the tea will be astringent. After tea kneading, the tea is not dried, but is roasted and dried again. Finally, the roasted tea leaves are sieved and crushed, and then sorted. Grade 1 diagonal tea leaves are numerous and tender, with obvious cords and obvious color and fragrance.
Carbomer is an acrylic resin obtained by cross-linking pentaerythritol with acrylic acid. It is a very important rheological regulator. After neutralization, carbomer is an excellent gel matrix, which has important applications such as thickening suspension. According to the dry product calculation, including carboxylic acid group (-cooh) should be 56.0 % ~ 68.0%.
Common carbopol series include: Carbopol 940, 941, 934, 1342, 980, ETD 2020, AQUA sf-1, Ultrez 21, Ultrez 20, etc.
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