How to Identify Magnolia?
As a result of different parts and processing shapes, magnolia is divided into root Park, boots, park, simple, and it is divided into different grades according to the factors of thickness, firewood, meat, and oil content.
1, The cortex is stripped from the roots of magnolia bark, with irregular elongated, single roll, double drum, or ruptured long sheets.
Vary in length, about 5~50 cm long, about 0.5~2 cm diameter, about 1~3 mm thick, curved like intestines, so it is also known as “chicken intestine plain”. Outer skins brown or gray-brown, with more dense longitudinal wrinkles. The inner surface is brown or purplish brown and slightly smooth. The breath is spicy, and the taste is bitter. There is more residue of chewing.
2, The root is simple.
It is the cortex stripped from the main root of the thick Pu Shu. There are different forms, such as reel, block, and sheep ears. The cortex is slightly thick, about 3~5 mm. Outer skin gray-brown or brown, with irregular longitudinal wrinkles. The inner surface is purple-brown, smooth, oily, and slightly tough. The section is purple-brown, granular, less fiber, and oily. The breath is spicy, and it tastes bitter. There is less residue from chewing.
3, The cortex is stripped from the magnolia tree near the trunk of the root.
It has a single drum shape. It is thin and thick. It is like a trumpet or boots. The length is 70~80 cm, the upper end is about 10 cm in diameter, the lower part is about 15~20 cm, and is about 3~8 mm thick. The outer skin is rough, gray-brown, or grayish-brown. Some scraped skin is slightly smooth and brownish brown, and some thin skin is gray. The inner surface is purple-brown and slightly smooth, tough, cross-section brown, grainy, and oily. The breath is fragrant and the taste is hard. There is less residue of chewing.
The cortex is stripped from the thicker trunk of the magnolia tree. It is a single roll or double drum-shaped section, and it can be cut into 40 cm or 80 cm segments. The coil is about 4~6 cm in diameter and is about 3~6 mm thick. The outer skin is rough, gray-brown, often with obvious knot scars and gray or gray-green spots. The inner surface is purple-brown, tough, cross-section granular or fibrous, and brown-red. The fragrance is mild and the taste is bitter. There’s a little bit of chewing.
5. The cortex is stripped from the branches of magnolol bark.
The shape is similar to that of the tube. The cortex is thinner, about 1~2 millimeters thick, with a grayish-brown appearance and a yellowish-brown inner surface. The section has larger fiber, less spicy flavor, and more slag.
It is good for meat and oil, cross-section purple-brown, is granular, has less fiber, chews less residue, and is spicy.