1988 Spring was hosted by Yangzhou Diversified Management Bureau and undertaken by Yangzhou Forestry Station. Together with the main tea technical cadres of Pingshan Tea Farm, Shugang Tea Farm, Hanjiang He Shan Tea Farm, Yizheng Nanshan Tea Experimental Site and Yizheng Nanshan Tea Factory, the development started from 1988 and lasted for four years.
The Populus euphratica spring tea is green in color, noble and lasting in aroma, and has chestnut aroma. After brewing, the leaves bloom like orchids, with light green color, refreshing bottom and rich flavor.
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Qingyang Spring has strict processing requirements. Qingyang spring tea pays attention to "color, fragrance, taste and shape". When picking new tea, one bud and one leaf are required as the standard. The length of fresh leaves is 1.8-2.5cm, the length of finished tea is about 1cm, and the number of finished tea buds per kilogram is 40-43,000.
Tea pickers go down in the dew every day and pick fresh leaves according to the standard. After the fresh leaves are spread and dried, they are de-enzymed, sorted, reshaped, dried and purified, and then classified. Only in this way can qualified tea be considered successful.
Only tea that meets the above requirements can be called Qingyang Spring. Because of the high requirements, the major tea factories in Yangzhou only make one season of spring tea for a long time, and basically do not make tea after May. Even if it is made, it can only make some black tea and low-grade green tea.
Yizheng Municipal People's Government-Home >? Tea Culture > Revealing the Past Life of Qingyang Spring