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Maoshan Qingfeng tea
Maoshan Qingfeng tea is a new green tea variety newly created by the state-owned Maolu Tea Farm in Jiangsu Province. Excellent selection of materials, fine processing, modeling along the main vein in half, unique style Maoshan Qingfeng Tea attended the meeting held by Jiangsu Provincial Agriculture and Forestry Department in April. 1983? Jiangsu local famous tea appraisal meeting scored 97.7 points and won the first place. In the activity of 1983, it won the title of quality product in Jiangsu province.

Product features: the appearance is green and moist, elegant and sharp, covered with fluff, even and smooth, like a green dagger; The endosperm aroma is Gao Shuang, the soup is green and bright, the taste is fresh and mellow, and the leaves are tender and even.

Production method:

1. Select raw materials. The raw materials of Maoshan Qingfeng tea require tender, uniform, fresh and impurity-free buds and leaves. Super Maoshan breeze needs a bud and a leaf as raw materials. There are generally1.4 ~ 20,000 buds per kilogram of fresh leaves, and 60,000 ~ 80,000 tea heads per kilogram of dry tea, most of which are 2 ~ 3 cm in length.

The first-class Maoshan Qingfeng is one bud and one leaf, and one bud and two leaves. The proportion of one bud and two leaves does not exceed 30%. There are generally 65,438+0.0 ~ 65,438+0.4 million buds per kilogram of fresh leaves, and it takes about 40,000 ~ 60,000 buds to fry a kilogram of dry tea.

The second-class Maoshan breeze is mainly composed of one bud and two leaves, but the proportion of one bud and two leaves should not exceed 60%. Generally, there are 0.7 ~ 1 10,000 buds per kilogram of fresh leaves, and it takes 30,000 ~ 40,000 buds to fry a kilogram of dry tea.

2. Spread the fresh leaves. Proper spreading of fresh leaves can improve the quality of green tea, because amino acids increase due to the continuous hydrolysis of protein during spreading. Amino acid is a delicious substance, which is beneficial to the quality of green tea; Spreading can spread some grass flavor and enhance tea fragrance; Spreading can also evaporate some water, which is beneficial to frying. It is better to spread for 6 hours, the amino acid content can be increased by 14%, and the water extract can be increased by 9.3%.

Spreading method: fresh leaves should be spread in the plaque, and the plaque should be placed in a cool and dry place. Dilute, per square meter 1 ~ 2kg fresh leaves. Don't turn halfway, let the buds stretch naturally. The spreading time is 3-9 hours.

Step 3: Fixing and shaping.

Objective: Using high temperature to destroy the activity of enzymes, prevent the enzymatic oxidation of polyphenols and prevent the leaves from turning red. Distribute the fragrance of grass and enhance the fragrance of tea; Evaporate a part of water, reduce the swelling pressure of cells, make leaves soft, which is beneficial to frying; By shaping, the required shape is initially formed.

Leaf dosage: The leaf dosage per pot is 250-350g of super fresh leaves, 350-500g of first-class fresh leaves and 500-700g of second-class fresh leaves.

Temperature: For super raw materials, when the pot temperature is100 ~10℃, the pot temperature of primary and secondary raw materials can be gradually reduced to 70 ~ 60℃, and the pot temperature can be appropriately increased to1/kloc-0 ~ 65438+.

Technique: Before fresh leaves are put into the pot, some tar should be rubbed to make the pot wall smooth, which is conducive to fixed molding.

Throwing boredom: after fresh leaves are put into the pot, what should you master? Throwing first and then boring, combined with boredom? The principle of. Throw it first, send water with vegetables, and volatilize green gas; After suffocating, in order to increase the temperature and stop the enzymatic oxidation, it is beneficial to kill thoroughly and evenly. The combination of boring and throwing can make the finished tea have the characteristics of lasting aroma, green color and clear and bright soup color. The movements are fishing, throwing, shaking and turning, which requires fishing clean, shaking, turning evenly and frying quickly. It is easy to turn yellow when shaken, and it is easy to burn the side if you don't grasp it cleanly. It is required to kill thoroughly and evenly.

Catch one: after the fresh leaves are thoroughly killed, catch one. The purpose of grasping strips is to arrange the shape and make the tea strips compact and uniform. ? Catch? The technique is to put four fingers together and thumb together, rotate most of the tea blanks evenly in your hand, slowly squeeze them out of the tiger's mouth, and gradually exchange the tea blanks in your hand with those outside your hand. ? Catch? Eat at the right time. Catch? Too early, because of the high water content, the tea blanks will stick together. ? Catch? Too late, the tea blank lost too much water, and the tea strips were not tightly grasped, which was obviously loose. When grasping the strips, the strength should be light before heavy, and the tea blank should feel cool in your hand. Turn freely and don't stick together. If it has been bonded into blocks, shake it in time, otherwise it will be uneven and the tea strips will be uneven.

? Hey? : Do you want to use the tea strips after preliminary sorting? Hey? Skill. The purpose is to further arrange the tight tea strips and make them flat. ? Hey? Four fingers and a half together, palms down, hold the tea, cling to the bottom of the pot, drag the tea from the bottom of the pot to the side of the pot, when it reaches the side of the pot, pick up the tea with four fingers, use your thumb to gently turn it over, then throw it into the center of the pot, press it hard, and so on.

? Is it beautiful? And then what? Shit? : After pressing, use? Is it beautiful? And then what? Shit? Skill. ? Is it beautiful? And then what? Shit? The purpose is to make the tea blank flat, straight and smooth. ? Is it beautiful? In order to increase strength, the left hand presses the tea blank on the back of the right hand, drags the tea blank from the center of the pot to the side of the pot, gently flips the tea blank, and then forcibly pushes the tea blank to the center of the pot, and so on. ? Shit? Technology and? Is it beautiful? The technique is basically the same, just one hand. ? Is it beautiful? With what? Shit? Action, 40 ~ 60 times per minute. ? Is it beautiful? With what? Shit? What is the strength of the two? Is it beautiful? Greater than? Shit? . In the actual process of wiping green, the application of various techniques should change with time according to fresh leaves, temperature and dryness of tea blank, and be used flexibly. The total exertion should be based on the principle that dates are light and heavy.

Drying degree: when the tea blank is about 80% dry and has a little tentacle feeling, it can be spread out to cool. After fixation, the average water content of tea blank was 15. 1% (range: 12.9 ~ 17.2%).

Time: It usually lasts about 30 minutes.

4. Expand it. The purpose of air drying is to make the water evenly distributed again for further drying. The drying time is generally controlled at 0.5 ~ 2 hours.

5. Guo Hui.

Objective: To further arrange the tea strips to make them straight, flat and smooth, and continue to lose water to reach the degree of dryness.

Leaf quantity: generally two pots of green leaves.

Pot temperature: first high and then low, between 70 ~ 50℃.

Operation: After putting the green leaves into the pot, gently grab the strips first. After spreading, the water-fixing leaves are slightly hard and brittle, and will soften when heated in a pot. After softening and finishing the tea blank, use it? Is it beautiful? And then what? Shit? Skills (specific actions as mentioned above). With the gradual drying of tea blank, the degree of exertion should be gradually reduced. If you want to use less force in the later stage of the pot, just grab the tea blank with your hands and be lighter by the pot? Mo? Do it. ? Mo? When the intensity is small, the intensity is too large, and the tea strips are easy to break. When making tea, it will be bald and powdery.

Degree: If the tea leaves are broken, the pot can be lifted and the pot will be finished.

Water content of finished tea: 1982. A total of 13 tea samples were detected in spring tea, and the average water content was 5.39% (ranging from 4.4% to 7.0%).

Time: Generally, the cooking time is 25 minutes, depending on the amount of leaves thrown, the temperature and the degree of enzyme drying.

Refining: Maoshan Qingfeng tea needs refining to make the buds and leaves uniform and beautiful. In the refining process, the young No.8 hand sieve is used to stir and shake well, the tea on the sieve is used as the first tea, the light tea under the sieve is winnowed, and the powder and short broken buds are screened out with a sieve of 20 meshes per inch, and the middle tea is the finished tea.