Browsing by Author "Supliguicha Cando, Marco Vinicio"

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    Aplicación de la técnica de deshidratación en hierbas, flores y frutas, para la elaboración de blends con té negro, té verde y té blanco
    (2017) Supliguicha Cando, Marco Vinicio; Jaramillo Granda, Marlene del Cisne
    The tea plant is a tree, evergreen foliage genus of camellias. Its full name is Camellia Sinensis (L.) O. Kuntze. Tea has transcended all borders and cultures, and has spread to every corner of the planet. Every country, every culture and region has adopted different ways giving his unique touch to this ancient infusion. According to each processing method, tea is classified by white tea, green tea, black tea, oolong tea and pu-erh tea; each of them features its own characteristics. In order to succeed in this undertaking, it was necessary to select a number of raw materials and research on its characteristics, benefits for health and organoleptic features; ingredients passed through a dehydration process, it is one where the food is contacted with a stream of hot air unsaturated, it heats the food to the temperature of vaporization of water and removed from the food surface.