How to stir-fry new tea?

Question 1: How to make new tea? 1: Stop using and stir-fry.

2. Rub it with your hands until there are tea stains on your hands.

3: It's too cold to be hot, and there is no temperature at all.

4: Dry and fry by hand until crisp.

Can't be put together with other smelly things, tea will absorb other flavors.

Question 2: How to stir-fry new tea? Different teas have different frying methods. Take Longjing tea as an example to illustrate here.

Techniques and gestures of Longjing tea frying

People say Longjing tea is a kind of handicraft, which is carefully made by hand. Indeed, because the frying process of Longjing tea is complex and changeable, the frying methods of different tea grades are also different. Until today, high-grade Longjing tea is still mainly fried by hand.

The frying of Longjing tea, whether it is a green pot or a Ming pot, is a coherent action, one pot in the end, in one go. There are ten techniques for frying Longjing tea. If the whole process of tea frying is decomposed, it can be summarized as 12 techniques, that is, shaking, riding, spreading, squeezing, throwing, grasping, pushing, grinding, pressing, swinging, buckling and tying. The functions of various technologies are as follows:

Shake: the function is to disperse the water in the leaves, and it should be used when the pot is green.

Lapping: the function is to make tea wider and flatter, mainly used in the stage of putting tea in green pot and hui pot.

Extension: the function is to hold the tea in the pot in your hand, which is convenient for shaking and can also flatten the tea. Both the green pot and the emblem pot should be used.

Swing: the function is to make the tea leaves fall from the pot edge to the bottom of the pot, naturally arrange neatly, and make the soft leaves wrap the bud head when kneading. At the same time, the tea leaves in the hands are exchanged inside and outside, which plays the role of arranging tea strips and making tea strips uniform. Swing is mainly used for green pots.

Pressing: the function is to make tea smooth, smooth and flat. Use both green and bright pots.

Grasping: The function is to make the tea in your hand exchange inside and outside, sort out the strings and grasp the tea straight. Grasp the green pot with huihu and low-grade tea as the mainstay.

Push: the function is to make tea leaves smooth, flat and flat, and it is only used in large pots.

Grinding: the effect is stronger than anyone else, making tea more smooth and smooth. The mill is only used in large pots.

Pressing: the function is to crush tea leaves with both hands (when pressing tea leaves with the right hand, press the right hand with the left hand; When the left hand presses the tea, the right hand presses it on the left hand), and the combination of pressing and grinding makes the tea more flat and smooth. Pressure is only used for cauldrons.

Swing: the function is to make the tea stuck on the pot wall fall to the bottom of the hot pot. In green pots and hot pots, tea leaves (especially chips) stick to the pot wall very late in the next pot price stage. At this time, swing a circle for the tea leaves on the pot wall, so that all the tea leaves stuck on the pot wall can swing to the bottom of the pot. In addition, when lifting the pot, you can put a subset of the whole pot of tea in your hand and rub it into the dustpan at one time to make the tea clean and tidy.

Buckle: The function is to make tea strips tight, straight and even. Green and Ming pots of low-grade tea.

Tie: the effect is stronger than buckle, which makes the tea strips tighter, straighter and more even. Green and Ming pots of low-grade tea.

In the frying of Longjing tea, 12 frying techniques are not used separately but combined with each other. Whether it is a green pot or a Ming pot, whether it is a high-grade tea or a low-grade tea, some of it must be used. For example, the green pot for frying high-grade Longjing tea needs six techniques: shaking, building, spreading, throwing, holding and swinging, mainly to make the tea color bright, wide, narrow, neat and even. Another example is the wok of high-grade Longjing tea. First use three methods (shaking, spreading and spreading), and then use grasping, pressing, pushing and grinding. The purpose is to further make the dry tea after frying pan bright in color and even in strips. In a word, according to the color, tenderness and size of fresh leaves, we should accurately grasp the heat and use several techniques flexibly. If the returned tea strips are too tight, you can use more methods such as pushing, pressing, grinding and pressing to make the tea strips wider and flatter. If the tea strips are too wide, you can use several methods to make the tea strips tighter and thinner. For another example, when the tea in the pot is too dark, you can shake it a few times. At first, don't push too hard. After losing some water, the tea can be gradually forced, which can make the tea more colorful. In a word, the top ten techniques of Longjing tea frying should be used flexibly, closely coordinated with the heat, and spring tea can be fried.

Longjing tea has the characteristics of light, flat, flat and straight appearance, clear soup color and green leaves, and its color, ugliness and shape are all good, which meets the needs of consumers.

To stir-fry Longjing tea, you should not only learn the techniques, but also master the gestures. If the gestures are not well mastered, it is difficult to fry Longjing tea. The various techniques and gestures of frying Longjing tea are constantly changing according to the characteristics and grades of Longjing tea. Generally speaking, whether it is a green pot or a bright pot, tea leaves need to be fried in several ways from pot to pot. If the method changes, the gesture will also change. For example, the green pot of high-grade Longjing tea adopts five techniques: shaking, riding, spreading, throwing and pressing, and its shaking and spreading techniques are >>

Question 3: How to stir-fry tea? The local tea farmers summed it up in three sentences: "The first pot is full of spin, the second pot is full of energy, and the third pot is full of drill." The green pot mainly plays the role of fixing green. Pot temperature 180-200℃, leaf quantity 0.25-0.5 kg. The number of leaves depends on the temperature of the pot and the technical level of operation. The frying method is to fry the tea broom in the pot, and the leaves will turn around with it, so that the water will be lost when heated evenly. To turn it quickly and evenly, combine with shaking the tea leaves for about 1-2 minutes. When the leaves are soft and dark green, they can be swept into the second pot. The second green pot mainly plays the role of continuous inactivation and initial kneading, and the temperature of the pot is slightly lower than that of the raw pot. Because the friction between tea leaves and the wall of the pot is relatively large, the force is greater than that of the raw pot, so it is necessary to "bring force" to make the tea leaves rotate in the pot with the tea-frying broom and start to roll into strips. At the same time, it is necessary to combine shaking tea balls to warm them. When the leaves shrink into strips, the tea juice sticks to the leaves and feels sticky, so it can be swept into the cooked pot. Cooked pot mainly plays the role of further making fine tea strips, and the pot temperature is lower than that of Qing Er pot, about 130- 150℃. By this time, the leaves are already very soft. If you stir-fry with a tea broom a few times, the leaves will get into the bamboo branches in the handle, which is conducive to making strips. If you shake them a little, the leaves will be scattered into the pot. This repeated operation makes the leaves inhale and exhale in the bamboo broom, and skillfully combines dehydration and kneading into strips. This is obviously different from the tea-making process of roasted green tea. It can not only make use of the opportunity of soft and good plasticity of leaves under hot and humid conditions, but also overcome the disadvantages of broken stems, broken pieces and exposed tendons caused by cold rolling. Stir-fry until the strips are tight and fragrant, about 30% to 40% dry, and serve.

Question 4: How much fresh tea can fry a catty of tea and copy a catty of tea?

Question 5: Can I drink fresh tea? After hot frying, tea can be stored for a long time, which makes its taste and aroma more pleasant, destroys its cell tissue and makes more substances beneficial to human body easily absorbed by people through brewing. Unproked tea is the most natural state of tea. As long as you don't have any aversion to its grassy taste, you might as well soak and chew it. It won't do any harm. The oldest story of tea, Shennong tasted a hundred herbs, is that Shennong accidentally took poisonous weeds and chewed every day when he met tea. Of course, Shennong chewed new tea and never fried it. In the tea area, the tea juice of fresh tea leaves can be used to disinfect wounds. These are the experiences accumulated by tea farmers for many years. This is why white tea has been praised recently. White tea has not been fried, but withered and dried to keep the most primitive and natural state of tea and make maximum use of its beneficial components. Many people think that the fresher the tea, the better. The tea just picked from the tea tree is the best. In fact, this understanding is incorrect. The nutrients of the freshest tea are not necessarily the best, because the so-called new tea refers to the tea that has been picked for less than one month. Because these rough leaves have not been placed for a period of time, some substances that have adverse effects on the body, such as polyphenols, alcohols, aldehydes, etc., have not been completely oxidized. If you drink new tea for a long time, you may have adverse reactions such as diarrhea and bloating. Too fresh tea is even worse for patients, for example, some elderly patients with gastric acid deficiency or chronic gastric ulcer are not suitable for drinking new tea. The new tea party will * * * their gastric mucosa, which will cause gastrointestinal discomfort and even aggravate the condition.

Question 6: How to stir-fry the main ingredients of green tea by hand?

：

Firewood, fresh tea

Required tools

：

Chaihuozao

Production steps

：

Step 1:

First, clean up the picked tea leaves, and clean up the insects and sundries hidden inside.

Step two:

When picking tea leaves, it is best to choose this kind of "one core and one leaf", which tastes better and more fragrant.

Step 3:

Step 4:

Wash the pot, heat it, and then you can pour the tea leaves in. The heating area of the cauldron is large, and the tea leaves will not accumulate. In addition, the firewood stove can control the heat.

Step five:

Then a small fire, constantly stir-fry by hand. Hurry up, or the tea will burn.

Step 6:

It is more flexible to fry by hand, and you can't wear disposable gloves, so you must wash your hands before frying tea.

Step 7:

Just control the heat and keep stirring. Be careful not to burn your hands.

Step 8:

After ten minutes, you can stir-fry and knead by hand at the same time, which can make the leaves curl better.

Step 9:

As the tea is fried at night, the light is not good, please understand.

Step 10:

When you fry this color in an hour or so, you should speed up the frying.

Step 1 1:

Step 12:

Step 13:

About 40 minutes, the tea leaves will be fried to this color, and it will almost be cooked.

Step 14:

After cooking, put it in a container with a newspaper pad. Let it cool. You can soak and drink the next day.

Step 15:

Stir-frying tea is a long and arduous process. We are busy from 6: 30 pm to 8: 10. However, it is precisely because it is fried by itself that it tastes particularly sweet.

Question 7: Can fresh tea be boiled and eaten directly? Yes

Longjing shrimp ingredients: fresh and fresh river shrimp 1000g (about 250 shrimps, with uniform size), Longjing new tea (super grade) 1g or new tea (one bud and two leaves) 5g, one egg, 2.5g, Shaoxing wine 15g, refined salt 3g, and wet starch. Method: Shell the shrimp and squeeze out the shrimp meat. The method is to hold the shrimp head with one hand, the shrimp tail with the other hand, and squeeze the shrimp neck, and the shrimp will regenerate and shell. Put the shrimp meat in a bamboo basket, wash it repeatedly with clear water until it is white, put it in a bowl, add refined salt and egg white, stir it gently with chopsticks until it becomes thick, add wet starch, add monosodium glutamate, mix well, and let it stand for 1 hour to allow seasoning to penetrate into the shrimp for later use. Brew Longjing tea with 50 ml of boiling water, 1 min, then discard 30 ml of tea soup and keep the tea juice for later use. The usage of fresh leaves is roughly the same. Heat wok over medium heat, slide wok and add lard. When it is four ripe, pour in the shrimp and spread it out quickly with chopsticks. When the shrimp is jade white, pour it into a colander to drain the lard, and then simmer the onion (that is, fry the onion in the oil pan, and take it out when using it, leaving the onion fragrant, but the onion is not fragrant). Then pour the shrimps into the oil pan, quickly pour the tea leaves and juice together and cook them in the sauce.

Question 8: How to stir-fry tea? The technological process of Xinyang Maojian tea is spreading fresh leaves, deactivating enzymes, rolling, grabbing strips, tidying strips, throwing strips, drying and drying feet. Fixing and rolling are carried out in two cooked pots, the temperature of the green pot is 140- 160 degrees, and the temperature of the cooked pot is 80-90 degrees. Fixing and kneading are carried out in a green pot with soft bamboo sticks, and are kneaded, washed, rolled, grabbed and thrown in a cooked pot for use. Grasp the strips, straighten them before throwing them until the tea sticks are tight and straight.

Question 9: Can fresh, non-fried tea be directly soaked in water? Non-fried tea is the most primitive and natural state of tea. As long as you don't have any aversion to its grassy taste, you might as well soak and chew it. It won't do any harm. The oldest story of tea, Shennong tasted a hundred herbs, is that Shennong accidentally took poisonous weeds and chewed every day when he met tea. Of course, Shennong chewed new tea and never fried it. In the tea area, the tea juice of fresh tea leaves can be used to disinfect wounds. These are the experiences accumulated by tea farmers for many years.

Supplement: Tea refers to the leaves or buds of tea trees. Tea, (jimi), Ming, F (first rice), camellia is a shrub or small tree with hairless shoots. Generally, it refers to the leaves of the evergreen shrub tea tree that can be used to make tea, and the drinks brewed with these leaves, and later it is extended to all herbal teas brewed with flowers, leaves, seeds and roots of plants, such as "chrysanthemum tea"; "Herbal tea" brewed with various raw materials is also called Lei Ya in China literature. Some countries also use tea made from leaves of other plants, such as fruits and herbs, such as "fruit tea". The leaves are leathery, oblong or oval, and can be directly soaked in boiling water. It is divided into six categories according to varieties, production methods and product shapes. Tea beverage is called one of the three largest beverages in the world. Tea contains catechins, cholesterol ketone, caffeine, inositol, folic acid, pantothenic acid and other ingredients, which can improve human health. The hometown of tea is in China, and drinking tea began in China.

Question 10: How to make new tea? 1: Stop using and stir-fry.

2. Rub it with your hands until there are tea stains on your hands.

3: It's too cold to be hot, and there is no temperature at all.

4: Dry and fry by hand until crisp.

Can't be put together with other smelly things, tea will absorb other flavors.