Fu Xuan No.9 and Mingshan Bai Hao (13 1) were selected.
(2) Site conditions.
The elevation of the reserve is 550m to 630m, the soil pH value is 4.5 to 6.5, the effective soil layer is more than 60cm, the organic matter content of the soil layer from 0cm to 45cm is ≥ 1.0%, and the groundwater level is above100cm.
(3) Cultivation management.
1. Seedling raising: tea seedlings are propagated asexually and cuttage. The seedlings are 1 full-age tea seedlings, which grow healthily and have normal roots.
2. Planting specifications: double row belt planting, with ≤ 7000 plants per 667m2.
3. Tea tree pruning: the newly-built young tea garden adopts three times of shaping pruning, and the tea garden put into production adopts light and deep pruning and surface pruning to cultivate and optimize the crown and rejuvenate the tree.
4. Fertilization in tea garden: organic fertilizer is the main fertilizer, and the base fertilizer is ≥ 300kg per 667m2 (mu) per year; Topdressing shall be not less than 3 times a year, and it shall be ≥ 100kg per 667m2 (mu).
5. Pest control: the method of combining physical control, biological control and chemical control is adopted, with physical control and biological control as the main methods. Prohibit the use of highly toxic and residual pesticides.
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) Picking requirements.
1. Picking time: In the early spring of each year, when about 5% of the bud scales in the tea garden spread out, the garden can be opened for picking. The harvest ended in Grain Rain.
2. Picking standard: fresh and tender single bud.
3. Selection method: manual selection.
4. Picking requirements: no dew buds, purple buds, insect buds, fish leaves and fish scales.
(5) Processing technology.
1, process flow:
Spreading → fixing → spreading and cooling → finishing → spreading and cooling → artificial cooking → spreading and cooling → artificial fragrance → spreading and cooling → refining and setting → packaging and warehousing.
2, process requirements:
(1) paving: the paving thickness is 3 ~ 5cm, and the paving time is 4 ~ 8 hours.
(2) Deactivation: Deactivation temperature is 100 ~ 120℃, time is 1 ~ 2 minutes, and the water content of leaves after deactivation is 60% ~ 65%.
(3) Spreading cooling: natural cooling or blowing cooling.
(4) Slicing and shaping: the pot temperature is 90℃ to 1 10℃, and when the water content of tea leaves is 12% to 15%, the tea leaves are taken out of the pot and cooled.
(5) Artificial steaming: the pot temperature is 80℃ to 90℃, combined with grasping, grinding, waving, holding and shaking techniques. When the water content of the tea leaves is reduced to 7% to 8%, the tea leaves are taken out of the pot and spread to cool.
(6) Artificial fragrance extraction: the pot temperature is 100℃ to 1 10℃, and the tea leaves are fried to emerald green by hand. When the tea leaves can be crushed by hand, take them out and spread them to cool.
(6) Quality characteristics.
1, sensory characteristics: the bud head is even, the shape is flat and straight, like a bird's tongue, and the color is green; The fragrance is long, the soup is bright yellow-green, the taste is mellow and fresh, and the leaf color is light green and even.
2. Physical and chemical properties: moisture ≤7.0%, total ash ≤6.0%, water extract ≥35.0%.
3. Safety requirements: product safety indicators must comply with the relevant national regulations on similar products.
(Business card map source)