There are several key words for storing tea; The first is moisture-proof, the second is to avoid containers, the third is to avoid light and keep the temperature constant, and the fourth is to be afraid of extrusion. Therefore, the best container for storing tea leaves is airtight. Tin tea cans with nothing else are thick, high neck, dark color, sealed and basically constant temperature. The tea bought back should be packed in a tea can as soon as possible. If they are packed in thin plastic bags, they should be put in tea cans with the bags.
Processing technology of Longjing tea
First, picking
West Lake Longjing picking has three characteristics: early, tender and diligent. Morning is the most important thing: Longjing tea picking time has always been very particular, and morning is the most important thing. Tea farmers often say: tea is seasonal grass. Pick it three days early and turn it into grass three days late. This is the treasure. Exquisite famous products: Longjing tea is also famous for its exquisite picking, which can be divided into lotus plumule, sparrow tongue and flag gun according to different picking tenderness. The tenderness and uniformity of fresh leaves constitute the basis of Longjing tea quality. Only one bud is lotus plumule, and one bud and one leaf or two leaves are finches. More picking times: More picking times is also a major feature of Longjing tea. For a long time, batch picking has become a habit. Generally, spring tea is picked every day or every other day in the early stage, every few days in the middle and late stage, and about 30 batches are picked throughout the year.
Yu Bosheng, a tea lover, fried golden buds on you, but he didn't pick up Grain Rain's words. It can be seen that the senior West Lake Longjing has always emphasized early harvest. Among them, the West Lake Longjing picked before the Qingming Festival has the best quality, which is called the tea before the Ming Dynasty and the tea before the rain in Grain Rain. Secondly, the picking of West Lake Longjing also emphasizes delicacy and completeness. Generally, one kilogram of the best West Lake Longjing before the Ming Dynasty needs to pick at least 80,000 tender leaves, so its value is extremely high. Its picking standard is a complete bud and a leaf, the bud is longer than the leaf, and the total length of the bud and leaf is about 1.2 cm.
Second, spread out
The collected fresh leaves were thinly spread indoors, and the thickness was about 1 cm. After spreading for more than 2 hours, part of the water volatilizes, emitting grass fragrance, increasing tea fragrance, reducing bitterness, increasing amino acid content and improving freshness, so that the fried West Lake Longjing has a smooth appearance and a green color.
West Lake Longjing usually takes about half a day to dry on the bamboo curtain after picking, which can reduce the grassy smell in tea, make the water meet the requirements of frying, and make the new tea not agglomerate when frying. Then the sun-dried new leaves are roughly classified, and the pot temperature, strength and other conditions for the next frying are determined according to the quality grade of the leaves.
The so-called drying is to pile the freshly picked tea leaves in the shade most of the time, which is about equivalent to the annealing of mechanical processing, that is, to remove most of the residual rigidity in the tea leaves by stacking and drying. The collected fresh leaves need to be thinned indoors, and the thickness is about 3 cm, and the middle and lower raw materials can be slightly thicker. After spreading for 8- 10 hour, the leaves lost water, lost weight 15%-20%, and the water content of fresh leaves reached about 70%. The purpose is to emit grass fragrance, enhance tea fragrance, reduce bitterness, increase amino acid content and improve freshness. It can also make the fried Longjing tea look bright and clean, with green color and no caking, and improve the quality of tea.
The spread fresh leaves need to be screened, divided into three grades: large, medium and small, and fried separately, so that different grades of raw materials can be fried just right with different pot temperatures and different gestures.
Third, killing
Immobilization, also known as green pot, is a process of inactivation and initial formation. When the temperature of the pot reaches 80 ~ 100 C, put a little vegetable oil in the pot, put in about100 g of spreading leaves, and start with grasping and shaking hands. After emitting some moisture, it is gradually shaped by patting, pressing, shaking and throwing. The pressure is light and heavy, so as to achieve the purpose of straightening and flattening.
In order to improve the quality of tea, the high-grade West Lake Longjing is fried with a special iron pot by one hand, and the process is constantly changing. There are shaking, folding, hugging, throwing, grasping, pushing, buckling, pressing and grinding. , known as the "top ten technologies." When frying, we should constantly change the technique according to the size and tenderness of fresh leaves and the molding degree of tea blank in the pot. Only a skilled tea maker can fry the West Lake Longjing with good aroma, taste and shape. And because they are all manually operated in hot pot, the labor intensity is very high.
Fourth, resurgence
After the enzyme is removed, put it in a cool place for thinning and rejuvenation. After spreading and cooling, sift the tea powder and remove impurities by air separation for about 40 ~ 60 minutes. 、
Verb (abbreviation of verb) Guo Hui
The tea leaves after moisture regain are poured into the pot, further shaped, fried and dried, and shaped. Usually, four pots of green pot leaves are combined into one pot, the leaf quantity is about 250g, and the pot temperature is 60 ~ 70℃ for 20 ~ 25min. The pot temperature is divided into three processes: low, high and low, and the hand pressure gradually increases, mainly grasping, buckling, grinding, pressing and pushing. The point is that the hand never leaves the tea, and the tea never leaves the pot. Stir-fry until the hair falls off, smooth and smooth, and the tea fragrance is exposed, then break it.
Sixth, screening
Sift the tea leaves with a sieve. Remove the powder from the yellow tablets, and sieve the tea powder to make the finished product uniform in size.
Seven, the head is quite long.
Put the screened larger tea leaves into the pot again and straighten them for about 5 ~ 10 minutes.
Eight, back to the pile
Subcontract the finished products into packages of 0.5 kg or other weights and keep them separately.
Nine, collect ashes
The fried West Lake Longjing is easy to deteriorate due to moisture, so the finished tea must be sealed in a jar covered with massive lime (lime that has not absorbed moisture and weathered) for about a week. The aroma of West Lake Longjing is more mellow and refreshing. After this treatment, the quality of West Lake Longjing can still be maintained in a dry room temperature environment for one year.
Storage method of Longjing tea
1, low temperature
The so-called low-temperature storage is to keep the surrounding environment of tea below 5 degrees. This method is more suitable for the broad masses of people. Using a refrigerator or freezer is not the best place to keep it. Without these, we can use the refrigerator for refrigeration. Drink as much as you want every time, and it is not appropriate to brew the tea just taken out directly.
2. Lime
Lime is the best way to eliminate dryness. How does it preserve tea? The method is simple. Find a sealed jar, put the lime in the middle of the jar, then wrap the tea leaves in the jar and seal it at last.
3. Charcoal
The use of carbon is basically the same as that of lime, both of which are used for drying. The operation method is similar. It should be noted that charcoal should be replaced once a month. If moisture absorption is found, it should be burned red and cooled before use.
Identification method of Longjing tea
1, woven in green.
At first glance, both the pond and the sand turtle are green, but the sand turtle is definitely noticeable. Our district 168 square kilometers of super-grade, high-grade new tea, especially the best "Lion Peak Longjing" in "West Lake Longjing", is exactly what Longjing tea farmers call green and brown rice color, and green and yellow are naturally mixed, just like ink in ink painting. As for the sand turtle, the counterfeiting technique is quite high, and it is also green and yellow, but it is difficult to "suffocate" when the hot pot is heated, and it is yellow and dead. The whole body is yellow and swollen, and even vaguely burned.
2. smell its fragrance.
The book says that the West Lake Longjing tea is "fragrant"-this metaphor is only half right. Compared with the fragrance of Orchid, the aroma of West Lake Longjing tea is stronger, and tea farmers in West Lake Township intuitively call it "(fried) broad bean petal fragrance", that is, "blue bean" fragrance. A pond like "Longjing", especially "Lion Peak Longjing", should be covered for several minutes instead of refilling the cup. When the lid is lifted, the unique aroma of orchid beans rises, mixed with the sweetness of honey. When water is poured in, the "fragrance" is particularly strong. Turtle is also fragrant, but much lighter. Moreover, the goods in Xinchang are "chestnut fragrance", the goods in Xiaoshan are vaguely "earthy smell", and the goods in Shaoxing are miscellaneous fragrance-none of them are blue bean fragrance, which is most likely to be exposed when brewing and after continuous water for two or three times.
3, mellow taste
For the first time, drink one-third calmly! Drink water in the middle-at this time, even amateurs can judge whether it is true or not. The taste of this pond is "fragrant" but "mellow". There is a kind of My Sweetie feeling with some honey in the fragrance of orchid beans, and the taste buds have a unique texture called "slippery" by Longjing tea farmers, which is similar to Tsingtao beer. The weight and texture of taste buds should be "heavy". Next, swallow a few mouthfuls of saliva "aftertaste", and the elegant and sweet taste obviously moistens the throat. After seven or eight minutes, the smell is still lingering, and the book calls it "three mouths cannot bear to wash."
4. Look at its beauty
Before the Ming Dynasty, tea was also lotus-seed-shaped. When it was brewed, it was like a "sparrow tongue" to be fed, like a "bowl nail" standing upright, like an "eagle claw" hanging upside down, hitting the dead hole of a sand turtle. Its elaborate imitation is often consistent in length, and the fried core, chip and tail are often refreshing. In this pond, the emperor's daughter has no worries about marrying or selling. The last process is often "extensive" and the length is often uneven. Tea core, camellia oleifera. And tea powder are often not used up. In addition, this kind of pond is often "wide" in appearance and firm and plump in shape, while sand turtles are mostly "thin" and slim, so how to wrap Longjing tea is more appropriate.
There are several key words for storing tea; The first is moisture-proof, the second is to avoid containers, the third is to avoid light and keep the temperature constant, and the fourth is to be afraid of extrusion. Therefore, the best container for storing tea leaves is airtight. Tin tea cans with nothing else are thick, high neck, dark color, sealed and basically constant temperature. The tea bought back should be packed in a tea can as soon as possible. If they are packed in thin plastic bags, they should be put in tea cans with the bags.
Processing technology of Longjing tea
First, picking
West Lake Longjing picking has three characteristics: early, tender and diligent. Morning is the most important thing: Longjing tea picking time has always been very particular, and morning is the most important thing. Tea farmers often say: tea is seasonal grass. Pick it three days early and turn it into grass three days late. This is the treasure. Exquisite famous products: Longjing tea is also famous for its exquisite picking, which can be divided into lotus plumule, sparrow tongue and flag gun according to different picking tenderness. The tenderness and uniformity of fresh leaves constitute the basis of Longjing tea quality. Take only one bud as lotus plumule, one bud and one leaf or two leaves as sparrow tongue. More picking times: More picking times is also a major feature of Longjing tea. For a long time, batch picking has become a habit. Generally, spring tea is picked every day or every other day in the early stage, every few days in the middle and late stage, and about 30 batches are picked throughout the year.
Yu Bosheng, a tea lover, fried golden buds on you, but he didn't pick up Grain Rain's words. It can be seen that the senior West Lake Longjing has always emphasized early harvest. Among them, the West Lake Longjing picked before the Qingming Festival has the best quality, which is called the tea before the Ming Dynasty and the tea before the rain in Grain Rain. Secondly, the picking of West Lake Longjing also emphasizes delicacy and completeness. Generally, one kilogram of the best West Lake Longjing before the Ming Dynasty needs to pick at least 80,000 tender leaves, so its value is extremely high. Its picking standard is a complete bud and a leaf, the bud is longer than the leaf, and the total length of the bud and leaf is about 1.2 cm.
Second, spread out
The collected fresh leaves were thinly spread indoors, and the thickness was about 1 cm. After spreading for more than 2 hours, part of the water volatilizes, emitting grass fragrance, increasing tea fragrance, reducing bitterness, increasing amino acid content and improving freshness, so that the fried West Lake Longjing has a smooth appearance and a green color.
West Lake Longjing usually takes about half a day to dry on the bamboo curtain after picking, which can reduce the grassy smell in tea, make the water meet the requirements of frying, and make the new tea not agglomerate when frying. Then the sun-dried new leaves are roughly classified, and the pot temperature, strength and other conditions for the next frying are determined according to the quality grade of the leaves.
The so-called drying is to pile the freshly picked tea leaves in the shade most of the time, which is about equivalent to the annealing of mechanical processing, that is, to remove most of the residual rigidity in the tea leaves by stacking and drying. The collected fresh leaves need to be thinned indoors, and the thickness is about 3 cm, and the middle and lower raw materials can be slightly thicker. After spreading for 8- 10 hour, the leaves lost water, lost weight 15%-20%, and the water content of fresh leaves reached about 70%. The purpose is to emit grass fragrance, enhance tea fragrance, reduce bitterness, increase amino acid content and improve freshness. It can also make the fried Longjing tea look bright and clean, with green color and no caking, and improve the quality of tea.
The spread fresh leaves need to be screened, divided into three grades: large, medium and small, and fried separately, so that different grades of raw materials can be fried just right with different pot temperatures and different gestures.
Third, killing
Immobilization, also known as green pot, is a process of inactivation and initial formation. When the temperature of the pot reaches 80 ~ 100 C, put a little vegetable oil in the pot, put in about100 g of spreading leaves, and start with grasping and shaking hands. After emitting some moisture, it is gradually shaped by patting, pressing, shaking and throwing. The pressure is light and heavy, so as to achieve the purpose of straightening and flattening.
In order to improve the quality of tea, the high-grade West Lake Longjing is fried with a special iron pot by one hand, and the process is constantly changing. There are shaking, folding, hugging, throwing, grasping, pushing, buckling, pressing and grinding. , known as the "top ten technologies." When frying, we should constantly change the techniques according to the size and tenderness of fresh leaves and the molding degree of tea blanks in the pot. Only a skilled tea maker can fry the West Lake Longjing with good aroma, taste and shape. And because they are all manually operated in hot pot, the labor intensity is very high.
Fourth, resurgence
After the enzyme is removed, put it in a cool place for thinning and rejuvenation. After spreading and cooling, sift the tea powder and remove impurities by air separation for about 40 ~ 60 minutes. 、
Verb (abbreviation of verb) Guo Hui
The tea leaves after moisture regain are poured into the pot, further shaped, fried and dried, and shaped. Usually, four pots of green pot leaves are combined into one pot, the leaf quantity is about 250g, and the pot temperature is 60 ~ 70℃ for 20 ~ 25min. The pot temperature is divided into three processes: low, high and low, and the hand pressure gradually increases, mainly grasping, buckling, grinding, pressing and pushing. The point is that the hand never leaves the tea, and the tea never leaves the pot. Stir-fry until the hair falls off, smooth and smooth, and the tea fragrance is exposed, then break it.
Sixth, screening
Sift the tea leaves with a sieve. Remove the yellow tablets, sift out the tea powder,