Zhengxingde Tea House was founded in 1738 (three years of Qingganlong) and has a history of more than 260 years. Formerly known as "Zhengxinghao" Tea House, it was renamed "Zhengxingde Tea House" in the seventh year of Xianfeng in Qing Dynasty (1857). During the period of 1898, the Zhengxingde Teahouse in Beijing was located in niujie, a gathering area of Hui people. Because of its "halal" symbol, it is very popular with Hui residents.
It has become a unique old-fashioned Muslim teahouse in Beijing for a hundred years, which is favored by consumers. Since 1900, Zhengxingde has set up dozens of factories all over the country. First, we set up scented tea factories in Fuzhou and Zhoukou Town, Henan Province, and successively went to famous tea producing areas such as Anhui, Lu 'an, Shexian, Zhejiang and Hangzhou, where we bought and processed scented tea and shipped it to Tianjin for sale.
Tea making technology
Air-drying: the time is short first, then long, diluted and then thick.
Deactivating: it is to treat fresh tea leaves at high temperature to make them soft, keep green, and lose some moisture, which is convenient for kneading.
Temperature: 280 ~ 300℃.
Objective: Using high temperature to kill the catalytic enzyme in green leaves, make the enzyme lose its activity, keep the leaves green, eliminate the foul smell and bitterness in the leaves through thermochemical reaction, and turn them into fragrant green leaves, thus reducing the harm of tea.
Kneading: the water content of tea is 60%, which is suitable for setting; Increasing leaf temperature can enhance the plasticity of kneading.
Stuffy pile: pile up the fried tea leaves in the pot and cover them with cloth to make them dull yellow.