What kind of tea is narcissus?

Narcissus tea is a traditional famous tea in Fujian, which is one of oolong tea, green tea and semi-fermented tea.

Narcissus tea is plump, green, brown, oily and precious in color, and some leaves have sand grains on the back. The main pulse width at the bottom of the leaf is obviously flat, fragrant and sharp, with a unique "blue fragrance", rich and mellow taste, obvious throat rhyme, sweet and refreshing, thick black and orange soup color, resistant to brewing, soft and bright at the bottom of the leaf, and bright red at the leaf edge.

Narcissus tea has thick stems, long internodes, thick leaves and high water content, and is not easy to disperse. The shape of the rope is tight and coiled, like "crutch shape" and "shoulder pole shape" The branches of crude tea are quadrangular, dark green and yellow in color, like banana color, with obvious "three-section color"

Narcissus tea soup is orange yellow or golden clear, with lofty and slender aroma, obvious blue fragrance, mellow and refreshing taste, thick, soft and bright leaves with red edges, and the leaves are mainly pulse width, yellow and flat.

Processing technology of narcissus tea;

Technological requirements: fresh leaves-withering (two drying and two drying)-turning green (shaking and making hands-alternating drying)-frying green-rolling-initial drying-Bao Qing-re-drying-covering-rolling-slow fire drying-spreading green-picking-finished products.

1, tanning:

Chengdu should pay more attention to mastering, that is, drying in the sun and drying in the air to promote the smooth distribution of water in fresh leaves and stems; When you do it, you should shake it less often, and the shaking time should be short and the degree should be light. It is called "lazy narcissus" because it needs to be tanned after shaking green. The purpose is to control the red color of green leaf fermentation in a suitable range; When drying, properly raise the temperature and prolong the time, commonly known as "full heat", so that the finished product has a rich taste.

2. Be green:

Greening is greatly influenced by environmental conditions. High temperature and low humidity can accelerate the evaporation of water, synchronize the physical and chemical changes of green leaves, and meet the moderate requirements in a short time. When the humidity is high, the water evaporates slowly and it is difficult to run away. Therefore, in production, when the humidity is high, it is necessary to strengthen blowing and set up more stoves to promote green leaves and flowing water. ?

3, heap green:

According to the different greening degree, the composting treatment lasts for 1.5 ~ 2 hours, the thickness is 30 ~ 40 cm until the red edge is sufficient, and the greening is carried out when the aroma is strong. Moderate green: yellow-green leaves with vermilion edges, green leaves with green bellies and red edges. The leaves are soft and smooth to the touch like silk, the green air fades, the flowers are exposed, and the leaves protrude like the back of a turtle.

4, fixed:

The temperature of the barrel is required to be 220 ~ 240℃, and the mouth of the barrel should feel tingling when placed on the back of the hand. The pot wall turns white during the day and red at night, so you can do it. There will be a "crackling" sound when the leaves are put in, and the amount of leaves put in is about 25kg.

The main reason for stopping use is suffocation. After 2 minutes, turn on the exhaust fan and blow the steam out of the cylinder. When the enzyme-fixing reaches a moderate level, the enzyme-fixing leaves huddle together, which is sticky and not easy to bounce off. The stem is broken constantly, the tea fragrance is exposed, the weight loss rate is 36 ~ 40%, and the rain green degree is more sufficient.

5. Knead:

After the proper amount of fixed water leaves are slightly cool, put them into the kneading machine immediately, and quickly load the proper amount of leaves, with the pressure from light to slightly heavy to heavy, until the rope is tightly knotted, the curling rate is over 90%, and the unloading time is about 10 ~ 16 min.

6. Drying:

Through thermochemical action, the quality of color, fragrance and taste has been developed. The inlet air temperature is required to be 150℃, the thickness of spreading leaves is 2 ~ 3 cm, the speed is fast, 70% to 80% dry, and the hand feels a little prickly. After spreading for 2 ~ 3 hours, the taste of dry stems is more mellow. The sufficient fire temperature is 100 ~ 1 15℃, and it is appropriate to bake slowly until the stem is broken and brittle. After unloading, cool slightly and seal.