Shaowu broken copper tea producing area is the administrative area under the jurisdiction of Shaowu City, Fujian Province.
Put a handful of tea in your mouth, and then put an ordinary copper coin in your mouth to chew. In a few minutes, a complete copper coin will turn into a shiny piece. A few days ago, the reporter witnessed this magical scene in the tea market in Shaowu City.
Wang Zhongquan, the general manager of the tea market who showed the process of copper crushing, said that he had crushed more than 200 ancient copper coins with this kind of tea. Many people who have doubts are amazed after trying it themselves.
This kind of tea, called "Broken Copper Tea" locally, is produced in Liu Xian Peak of Bayue 1500 in Heping Town, Shaowu City. The four seasons on the mountain are foggy, the clear spring is trickling, and the temperature difference between day and night is large. In this unique climate, a kind of wild tea tree growing in the crevices of rocks is "broken copper tea".
Appraised by China Tea Branch, the content of tea polyphenols in broken copper tea is three times higher than that in ordinary tea, and the contents of tannic acid, caffeine and other elements in tea are also significantly higher than other teas. However, the real reason why broken copper tea can break copper is still inconclusive.
Broken copper tea can not only break copper, but also be used as medicine. It has the effects of lowering blood fat and blood pressure, cooling blood fossils, clearing spleen and treating asthma. It is also called "immortal tea" in the local area, because the villagers drink this kind of tea all the year round, and there are many long-lived old people in the local area.
On the top of the mountain in Liu Xian, there is an ancient temple named Liu Xian Peak Temple, which is said to be the place where Zhang Sanfeng, the founder of ancient Taoism, made an alchemy. This puts a more mysterious veil on the magical effect of broken copper tea. In recent years, the mysterious people and things about Zhang Sanfeng and the broken copper and rotten tea have attracted the attention of the world, and CCTV, Fujian TV, Hong Kong Ta Kung Pao and other media have reported one after another.
I. Diversity
Anhui Castanopsis eyrei, Fuyun No.6, Wuyi vegetable tea.
Second, the site conditions
It is 300-800 meters above sea level, the slope is less than 25 degrees, the pH value is 4.5-6.5, the organic matter content is more than or equal to 2%, the soil layer is deep, the ecological conditions are good, and it is far away from the red soil, red yellow soil and yellow soil in low mountains or high hills where pollution sources exist.
Third, cultivation management.
1. Propagation: asexual propagation, cuttage, early summer cuttage from May to June, autumn cuttage from 10, suitable for summer cuttage.
2. Planting: planting from February to early March in spring, autumn 10, and the planting density should be controlled within 50,000 plants/hectare.
3. Fertilization management: organic fertilizer is the main fertilizer, the fertilization depth is ≥20cm, and the organic fertilizer per hectare is ≥3 tons.
4. Crown cultivation: plastic pruning: young tea gardens are pruned 3 times, and adult tea gardens are pruned 1 time every year. The crown height of tea garden in production is generally controlled at 60cm to 70cm.
5. 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.
Fourth, pick fresh leaves.
The picking period is from March to mid-May every year, and fresh bud leaves with one bud and one leaf spread to one bud and two leaves are picked according to the standard.
Verb (abbreviation of verb) processing technology
1. Technological process: picking fresh leaves → spreading → deactivating enzymes → rolling → baking → selecting.
2. Process requirements:
(1) Spreading green: The bamboo is spread and dried by sieve with water, the thickness of spreading and drying is less than 5cm, the leaf quality changes from hard to soft, the leaf color loses luster, the cyan gradually loses, and fragrance begins to appear.
(2) enzyme fixation: roller enzyme fixation machine is adopted. The temperature is controlled at 100℃ to 200℃ 1 to 2 minutes. When the leaves change from bright green to green, the leaves lose their luster, they are held in a ball with a little elasticity, the leaves are soft, the stems are constantly broken, and the fragrance is exposed. Take the pot and spread it out.
(3) Kneading: Kneading is carried out alternately according to "light-heavy-light", with light kneading as the main method. Rub the tender leaves for 20 to 25 minutes.
(4) green baking: secondary green baking: using the flap dryer, the tea leaves are elastic, slightly prickly, green in color, waterless and tasteless, with a moderate water content of 40% to 45%. Cool for 30 to 40 minutes in time. Baking Sanqing: It is carried out by a flap dryer, and the moisture content of the baked blank is 18% to 20%. The rope is tight and has a strong tingling sensation, so it is appropriate to twist it into pieces by hand. Cooling in time 1 to 2 hours. Sun-drying: Use a dryer, the water content of tea leaves is less than 7%, and it is appropriate to grind it into powder by hand and spread it out in time.
(5) Fine selection: remove crumbs, powder and cut stems, so that the finished tea powder does not exceed 1.3%, and remove non-tea contents.
Six, quality characteristics
1. Sensory characteristics: slender appearance, green and moist color, even and clean; The soup is light green, fresh and mellow, with pure millet fragrance and fresh and mellow taste; The leaves are light green and resistant to brewing.
2. Physical and chemical indexes: water extract ≥40%, amino acid ≥4.0%.