Xinyang Maojian tea technology?

Xinyang Maojian tea is of good quality and fried. Perhaps some tea drinkers only like to drink tea, but they don't know much about the traditional processing technology of Xinyang Maojian tea: the frying technology is very unique, which is divided into three processes: "green pot", "cooked pot" and "baking", and is carried out by double-pot variable temperature method. baike.baidu.com/+++-www.xycha.cn/Article/2/ 18 15.html

Green pot temperature 140- 160℃, cooked pot temperature 80-90℃ and baking temperature 60-90℃. With the change of pot temperature, the water content of tea is decreasing and the quality is getting better. "Green Pot" is two smooth iron pots with the same size, which are installed side by side in an inclined shape of 35℃-40℃. With the change of pot temperature, the water content of tea is decreasing, and the efficacy and functional grade of Xinyang Maojian tea are gradually becoming.

After Xinyang Maojian tea was first made, it was manually picked out, and rough old tea leaves, yellow tablets, tea stems and broken powder were picked out. Picked black tea is called fennel green, and spring tea fennel green is also called plum slices. "Anise green" is a five-grade tea, and the fragments and powder picked out by the Sichuan Army are classified as super-grade tea. The picked tea is the "refined Xinyang Maojian tea" sold in the market. These are the special features of Xinyang Maojian tea in the process of green tea processing.