High-grade Longjing tea is green in color, yellow and green, and flat and smooth in appearance. Bowl nails? The soup is green and bright, fragrant as blue, sweet and refreshing. Longjing tea is all put in a smooth special iron pot with one hand, which is shaken, pulled, squeezed, thrown, straightened, stretched, buckled, grasped, pressed and ground. Top ten tricks? Stir-fry When frying, the hand shape method is constantly changed according to the size and tenderness of fresh leaves and the molding degree of tea blanks in the pot, which is very clever. Only those who have mastered skilled skills can fry Longjing tea with good fragrance, taste and shape.
The frying of senior Longjing tea is divided into three processes: green pot, moisture regain and pot return.
Green pot, that is, the initial forming process of dewatering, when the pot temperature reaches 80- 100 degrees, apply a little grease to make the pot smoother, and the fresh leaves in each pot are about 125 grams. At first, it was mainly grasping and shaking gestures. After a certain amount of water is released, the preliminary modeling is gradually carried out by means of patting, pressing and shaking. The pressure is light and heavy, achieving the purpose of straightening into strips and flattening. Fry until 70% to 80% dry, and take out the pan for 12- 15 minutes.
Moisturize, that is, spread it thinly after taking out of the pot, spread it cold, sieve it, and cook the tea at the bottom of the sieve separately. Generally, it takes 40-60 minutes to cool down and regain moisture.
The purpose of cooking is to further reshape and fry. Usually, four pots of green pot leaves are combined into a pot, and the amount of leaves is about 250 grams. The pot temperature is 60-70 degrees, and it needs to be fried for 20-25 minutes. The pot temperature should be controlled in three processes: low, high and low. Gesture pressure gradually increases, mainly grasping, buckling, grinding, pressing and pushing.