Echa 1, Echa No.5, Baihaozao and other medium-lobular clonal tea varieties suitable for processing Yingshan Wuyun tea.

(2) Site conditions.

The protected area is more than 300 meters above sea level; The soil type is yellow brown soil, and the soil pH value is 4.0 to 6.5.

(3) Cultivation management.

1. Seedling raising: choose sexual reproduction and asexual reproduction.

2. Tea garden planting: the planting time is February-March in early spring or June in autumn10-June10/0, and the planting density is controlled at 60,000-90,000 plants/hectare.

3. Fertilization management: organic fertilizer is the main fertilizer, and more than 500kg of organic fertilizer is applied every 667m (mu).

4. Crown cultivation: plastic pruning: young tea gardens are pruned three times in early spring, and adult tea gardens are pruned 1 time every year.

5. Picking: according to different grades of Yingshan Wuyun tea, picking is carried out according to standards.

6. Environmental and safety requirements: The use of pesticides and fertilizers must comply with the relevant provisions of the state and must not pollute the environment.

(4) Processing technology.

Yingshan Wuyun tea has three grades: bamboo shoots, spring buds and spring tea.

1. Spring bamboo shoots: A famous green tea in the shape of bamboo shoots, made from a single bud of tea tree. The production technology of spring bamboo shoots consists of deactivating enzymes → frying two enzymes → frying three enzymes → drying → selecting.

(1) Fixing: Fixing with a special pot for making tea. The amount of leaves in each pot is 150g to 200g. Shake first, then fry, then simmer, and shake and simmer together. The water-fixing temperature is high first and then low, the temperature in the leaf-throwing pot is 100 ~ 1 10℃, and the temperature of the water-fixing leaves is 60 ~ 70℃. The whole journey takes about 7 minutes.

(2) stir-frying: spread the water-fixing leaves and stir-fry the water-fixing leaves, with two pots of water-fixing leaves. When throwing leaves, the pot temperature is 90℃. Stir-frying is the main method. When the tea leaves are not sticky, rub them a few times. When the tea leaves have a slight tingling sensation, take them out of the pot and let them cool. The whole journey takes about 8 minutes.

(3) Stir-fry three green leaves: the amount of leaves in each pot is two pots and two green leaves. When throwing leaves, the pot temperature is 70℃, stir-fry first and then stir-fry. In the meantime, the tea leaves should be straightened. When the tea leaves completely lose their viscosity, keep the pot temperature at 50℃ and start extracting. When the hair is exposed, take it out of the pot and let it cool. The whole journey takes about 8 minutes.

(4) Drying: drying with a special drying cage or dryer. It is completed in three times: primary drying, secondary drying and full drying. The moisture content of dried tea leaves shall not exceed 6.5%.

(5) Fine selection: air separation is carried out to remove ash, flakes and dust.

2. Chunhua: a curly and famous green tea, made from buds and leaves in the new buds of tea trees. The production process of spring pistils includes deactivating enzymes → kneading → frying the second green → frying the third green → drying → selecting.

(1) enzyme immobilization: mechanical enzyme immobilization can be selected. Hand-fixing was carried out in a special pot for tea making, with the amount of leaves per pot of 200g to 300g and pot temperature 120℃. Stir-fry first, then stir-fry, and combine shaking and boring. The whole process takes about 7 minutes.

(2) kneading dough: kneading dough on a dustpan or a kneading machine. The hand kneading method is to push and knead with a single handle or to turn and knead with two handles. One-handle massage method: one hand holds the tea leaves and rolls forward along the dustpan, and the other hand (gesture as above) brings the tea leaves back to the chest along the dustpan, and then rolls forward, so the two hands alternate; Hands rubbing method: put your fingers together and your thumbs apart, then hold the tea clockwise and rotate it back and forth.

(3) frying the second green: it is carried out in a special pot for tea making, with 200g to 300g leaves per pot, and the pot temperature 100℃ when throwing leaves. Stir-frying is the main method, and intermittent smouldering accelerates the temperature of leaves. When the tea leaves are sticky, the pot temperature is kept at 70℃ to 80℃, and the rope is tightened. When the tea leaves are slightly prickly, take them out of the pot and spread them to cool. The whole journey takes about 8 minutes.

(4) Stir-frying three green leaves: in a special pot for making tea, the amount of leaves thrown in each pot is two pots of two green leaves. When throwing leaves, the pot temperature is 90℃. Stir-fry first, then stir-fry until the tea leaves feel prickly, keep the pot temperature at 60-70℃, extract the milli, and take it out of the pot and let it cool. The whole journey takes about 7 minutes.

(5) Drying: drying with a special drying cage or dryer. The primary drying and secondary drying are completed in two times, and the water content of the dried tea shall not exceed 6.5%.

(6) Selection: air separation is carried out to remove ash, flakes and dust, and non-tea impurities and tea stems are manually selected.

3. Spring tea: a famous curly green tea made from the first bud and one leaf of the new shoot of tea tree to the first bud and two leaves. The processing technology of spring tea is composed of deactivating enzymes → kneading → frying enzymes → drying → selecting.

(1) fixing: fixing with a practical fixing machine. The leaf quantity is determined according to the model and the tenderness of fresh leaves. Stir-fry until the leaves are elastic and fragrant.

(2) Kneading: The kneading machine loads the blades to flatten the barrel mouth. The kneading time is 8min to 10min, and the principle of light, heavy and light pressing is mastered to make tea strips.

(3) Stir-fry Qing Er: make tea in a special pot. The amount of leaves per pot is 300g to 400g, and the pot temperature is 90℃. Stir-fry first, then stir-fry until the tea leaves feel prickly, keep the pot temperature at 60℃ to 70℃, extract the milli, and take it out of the pot and let it cool when it is exposed. The whole journey takes about 7 minutes.

(4) Drying: Drying is divided into primary drying and secondary drying, and the water content of the dried tea leaves shall not exceed 6.5%.

(5) Selection: air separation is carried out to remove ash, flakes and dust, and non-tea impurities and tea stems are manually removed. 1, sensory characteristics: raw material requirements for project/grade spring bamboo shoots, spring buds and spring tea 100% single bud 100% one bud and one leaf.

Not less than 50% of one bud and one leaf, not more than 50% of one bud and two leaves. The rope is straight and slightly curly, and the white hair is slightly curly. White and shiny, green and moist, green and moist, fragrant, tender and fragrant, long and fragrant, fresh and cool, thick and cool, thick and mellow soup, clear and bright, bright and green, bright and green at the bottom of leaves, even and even, tender and bright, green and bright buds, 2. Physical and chemical indicators: grade/physical and chemical indicators, moisture content %(m/m) total ash %(m/m) broken tea %(m/m) water extract %(m/m) crude fiber %(m/m). Spring bamboo shoots ≤ 6.5 ≤ 6.5 ≤1.0 ≥ 40.0 ≤14.0 Spring buds ≤6.5 ≤6.5 ≤2.0 ≥38.0 ≤ 14.0 Spring tea ≤ 6.5 ≤ 6.5 ≤ 3.0 ≥ 36.0.