Description of Coffee structure Diagram washing and Sun Flavor introduction to the treatment method of manor production area
Description of Coffee structure Diagram washing and Sun Flavor introduction to the treatment method of manor production area
1. The mother bead, commonly known as "three links" or "Buddha's head", usually has only one or two. The mother bead is equivalent to one main axis connecting other parts. It is used to put different numbers of daughter beads in one place. It is the main axis that connects disciple beads, notes and some ornaments. In the old days, the mother beads were all painted with statues of Buddha. by using the principle of convex lens, the statues of Buddha can be clearly observed, which makes people feel the solemnity of Buddha beads as a kind of dharma tool.
2. Spacer beads, also known as "spacer beads" or "counting beads", are used to divide the beads equally. Generally speaking, the spacer beads are slightly larger than the seed beads, and the number can vary from one to three.
3. Disciple beads are smaller than zizi beads, usually ten or twenty. It is strung at the other end of the mother bead, with ten as a small string, which is used to calculate the number of twisted beads. The number of "ten" represents the "ten veramies" of Buddhism, that is, giving, precepts, tolerance, diligence, meditation, Prajna, convenience, wish, strength, and wisdom.
4. Ji Ziliu means that at the end of each string of disciple beads, beads or ornaments slightly larger than disciple beads can also be replaced by string knots to form a "Chinese knot" in order to prevent disciple beads from slipping.
A string of Buddha beads, in addition to mother beads and daughter beads, there are separate beads (also known as "counting"), disciple beads (also known as "Jizi") and other parts, and even some ornaments.
There is another saying: the rosary is mainly composed of the following parts: mother beads, pagodas, seed beads, section beads, memorials or counters. Rope, accessories, tassel. Next, I will explain to you.
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Structure decomposition Map of Coffee Fruit-description of Flavor in planting Environment and region
Structure decomposition Map of Coffee Fruit-Fruit structure of Coffee-the flavor description of the growing environment and the taste of some coffee fruits have only one seed (5%-20% of the total), which is caused by fertilization or environmental factors, resulting in a serious deterioration of the seed growth on one side, which looks round (in this case, the seeds on the other side will not be produced), this round coffee bean, we call it.
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Which is better, the water system or the sun-dried coffee beans? Introduction of variety characteristics of flavor description treatment method
Which is better, the water system or the sun-dried coffee beans? Flavor description method Variety characteristics introduction Water content of washed coffee is 12%-13%, while that of dry coffee is 11%-12%. General coffee beans show different colors due to their different water content, with higher water content being green or cyan, and less brown or near white. Therefore, the washed coffee beans show a better performance.
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