Ding Long, Hua Kai is one of the newly developed high-quality famous teas in Zhejiang, which is called Ding Long for short. Produced in Dalong Village, Qixi Town, Kaihua County, Twelve Mountains in Suzhuang Township and Baiyun Mountain in Xikou Township. The elevation of Dalong Village in Beiqi Town, Kaihua County, Zhejiang Province is 1 193m, the elevation of Suzhuang Twelve Mountain is 1260m, and the elevation of Xikou Baiyun Mountain is 1450m. Tea-growing areas have high terrain, overlapping peaks and streams, mild climate and fertile soil. "Orchids bloom everywhere, and the clouds are moist all the year round", and the natural environment is very superior. Before Qingming to Grain Rain, fresh leaves with long leaf shape, early germination, dark green color, fluffy hair and soft and thick leaves were selected, and the first appearance of one bud and two leaves was taken as the standard. Spreading, deactivating enzymes, kneading, drying until the fluff is slightly white, frying in an inclined pot at 100℃ until fine, and drying to dryness. This kind of tea was created in 1950s after the founding of New China, and its production was once interrupted. Developed from 1957, 1979 resumed production and became a rising star among Zhejiang famous teas. After continuous improvement, the quality is gradually improved. Dinglong tea has strong buds, shaped like green dragons and white clouds. After boiling water, the buds stand upright, such as orchids in full bloom, the soup is clear and bright, the taste is cool and fresh, and the fragrance remains between the teeth. After three brewing, it is still full of charm. The finished product is green and colorful, and the rope is tight and straight. The aroma is lofty and lasting, with floral fragrance, fresh and mellow taste and clear green soup color; The leaves are very bright at the bottom. The main producing areas are located in Qixi, Suzhuang, Changhong, zhang wan and other towns in Kaihua County, with an annual output of about 6,000 kilograms, which is in short supply. 1985 was awarded the title of national famous tea, and 1985 and 1986 were successively awarded the title of Zhejiang super famous tea. [Edit this paragraph] The history of tea has a long history of producing good tea. According to records, Chongzhen in Ming Dynasty has become a tribute tea for four years. In the twenty-fourth year of Guangxu in Qing Dynasty (1898), there was a record in the county annals that "when famous teas were paid tribute, yellow silk bags were used as flag baskets and special people made a special trip to pay tribute". Once lost. At the end of 1970s, tea scientists and technicians carefully cultivated a kind of good quality tea in the tea garden around Longdingtan, Dalongshan, Kaihua County, and named it Ding Long, Hua Kai after Kaihua County and Ding Long. Hua Kai Ding Long was rated as an excellent tea because of its quiet aroma, mellow taste and excellent quality. Appreciation of Famous Tea Hua Kai Ding Long belongs to mountain cloud tea. Its shape is compact, tall and straight, beautiful, with white hair and many buds and leaves, which is very attractive. "Dry tea is green, soup is clear green and leaves are bright green", which is the main feature of Dinglong tea. Pinlongding tea should be brewed in a glass with boiling water of about 80 degrees (water first, then tea), only to see the bud tip slowly sink into the bottom of the cup from the water surface, the bud slowly unfold, the green leaves protect the bud, and the cups and plates are one after another, lifelike and beautiful. Smell its fragrance, sip its jade liquid, sweet and refreshing, lofty and intoxicating. What a nice cup of Dinglong tea! The legend of Longdingtan is located on a hill in Dalongshan. It is said that this pond turned out to be a dry pond. One year, a monk traveled here and saw the ancient trees around the pool cover the sky. He exclaimed, "Good pool, good pool!" " He built a stone house by the pool and cleaned it himself every day. I don't know how many days and nights the monk cleaned up. Finally, one day, the monk dug a huge bluestone and loosened it with a hoe. Sure enough, clear water overflowed from the cracks in the stone, and the rumbling sound was faintly heard. Suddenly, the big stone broke, a huge water column gushed out from below, and the clear spring gurgled, which soon filled the whole deep pool. Monks caress their beards and laugh, plant tea trees by the pool and open up tea gardens. Because there is Dinglong pond irrigation, the soil is soft and fertile, surrounded by exotic flowers and grasses, and there are fragrant grasses everywhere. Tea trees grow in clouds and are surrounded by fragrant fog all year round, and finally become the best tea. [Edit this paragraph] Hua Kai Ding Long production process /article.php? Id=7 Author: Yanyu Preface of Ancient Town Location: Kaihua County, the source of Qiantang River, is the "China Green Tea Golden Triangle" at the junction of seven counties in Zhejiang, Anhui and Jiangxi provinces. Hua Kai is surrounded by fog all year round, and full of green has a forest coverage rate as high as 865,438+0%. It is a national ecological county. The mountains in the territory are like humps and the water is like Yulong. Looking around, everything is colorful. Since ancient times, there have been good teas in the mountains and famous teas in the clouds. "Hua Kai Ding Long" grew up in a superior natural environment, and its quality is of course first-class. Ding Long features: This is the first batch of summer tea after pruning. Its quality is better than ordinary summer tea, but not as good as spring tea and autumn tea. Its shape is compact, straight and beautiful, silvery green, with high and lasting fragrance, fresh and mellow, and apricot green is clear and even, which is quite vivid after entering the cup. After brewing, "Hua Kai Ding Long" tea is not only green in color and fragrant in soup color, but also unique in that all the tea leaves stand in cups, just like an oasis in water. Production technology in Ding Long, Hua Kai: mechanical use: 1. Drum-type water-removing machine: The drum-type water-removing machine used in the processing of famous tea is miniaturized on the basis of the drum-type water-removing machine used for bulk tea. Its basic structure consists of cylinder, furnace cavity, frame and transmission mechanism, which are mostly integrated with machine and furnace. The model of drum dehydrator is distinguished by the diameter of drum. There are many specifications commonly used in production, such as 25 cm, 30 cm, 40 cm and 50 cm. And 30 cm is the most common one. The machine has the advantages of rapid leaf temperature rise, uniform enzyme fixation and continuous operation. If used properly, tea has good quality and high efficiency. 2. Vibrating carding machine: The vibrating carding machine is suitable for carding and molding of strip-shaped famous tea. The finished tea strips are tight and straight, with intact bud leaves, exposed seedlings and green color. Its basic structure consists of multiple tanks, eccentric wheel (crank) connecting rod mechanism, deceleration transmission mechanism, heat source device and frame. Multi-tank boiler is the main part of strip sorting operation. One side of the pot body in the width direction is provided with a flap-type tea outlet door. When the door is opened, the portable pot body is turned upwards by 60 degrees, so that all the tea leaves in the tank flow out of the pot. Heat sources can be electricity, firewood and coal. Production steps: Step 1, tea picking. Because most local tea gardens are hilly and hilly, it is not suitable for mechanical picking. Generally, manual picking is adopted. The picking quality directly affects post-production and final profit, so it needs to be controlled moderately (the picking intensity is different, resulting in the need to shave off the remaining leaves manually in post-production, which will inevitably lead to the problem of low yield). The second step is to pave the green. This is also the key. Spread the collected fresh tea evenly in a bamboo weaving device and let it dry naturally. As for the time limit for planting green, it depends on the individual. Short time is not conducive to post-production, and long time is easy to deteriorate tea. Step 3: Stop using. Drum dehydrator is generally used. Through its rotating structure, tea can be processed more evenly. During this period, the temperature should be uniform. The operator above needs to adjust the amount of tea put in according to the temperature in the bucket. At the end of the drum, a person needs to decide whether to knead the tea leaves according to the specific situation, and an electric fan is needed to do simple screening and reduce the temperature of the tea leaves, and then the tea leaves are spread in bamboo gadgets. Too tender fixation is easy to make the color of finished tea black and uneven, too old fixation is easy to make tea inflexible, and there are spots on tea when the temperature is too high. Step 4, carding once, the carding machine changes the shape of tea leaves by swinging left and right. The speed of carding machine is related to the amount of tea put in. Generally speaking, fire is needed to make tea easier to shape. After finishing, spread it for a while to cool down. This step is the key to controlling the bar. The fifth step, secondary trimming, requires slow fire, and the amount of tea cannot be too much. This step has a great influence on the color of tea. And can remove the fluff on the surface of the tea leaves, and when the dryness reaches a proper degree, the tea leaves are discharged. Step 6: Rub the picked tea leaves off by hand (dragon top is made of tea terminal buds as the name implies). Step 7, drying. Coke has been used before, but the temperature is difficult to control. At present, white carbon black produced in the past is generally used, which not only saves costs but also has no odor. (Note: At present, there is the practice of drying strips directly twice, and the quality of finished tea is almost the same. ) Step 8, the carding machine carries out fragrance at high temperature. Step 9, finished product: after the finished tea leaves are taken out of the oven, the screened tea leaves are put into a sealed bag and placed in a dark and dry place. Postscript: This article is written according to the actual situation, and I hope everyone can see the unprofessional and irregular language. Note: Generally, the yield of Ding Long is 25%. Hua Kai Ding Long is a kind of tea that people have been familiar with for a long time. It has a slender strip shape and a faint dry fragrance. Comparatively speaking, Shuang Ying is indeed the top grade among the dragons, with smaller and tighter buds. Especially, it is really good tea to see the light rhyme of buds appear under the light. Boil the soup with boiling water, long buds and leaves take root, and the soup is light yellow and green. The aroma is ripe and it smells like fried rice. Take a sip carefully, and the three teas taste the second best. Huakailong brand is the lightest, and the taste will become very sudden after three or four bubbles. The best cream has the longest taste, and when the water comes out quickly after six or seven bubbles, the buds can still be full and upright. The taste level is obvious, the beginning is cold, the middle is thick, the second is sweet and moist, and the last is long. It seems that after the soup is gone, you can still feel the fragrance and rhyme of tea. The leaves of the three teas are clean, the buds are neat, and many buds are still full and moist. Hua Kai Dinglong Tea is one of the top ten famous teas in Zhejiang.