Single Fir Tea Knowledge

1.1 History and Characteristics of Single Fir Tea

Single Fir Tea is one of the traditional teas in China, with a long history and unique flavor. The history of making single fir tea leaves can be traced back to the Jiajing period of the Ming Dynasty, originating from the single fir mountain in Nan'an City, Fujian Province. Due to the climatic conditions and soil environment of the region, the tea has a unique mountain flavor and a refreshing, fresh and light taste, and is therefore known as "the best of tea".

Single fir tea is made from fresh young leaves, which are directly baked without being twisted or fermented after picking. As a result, the tea leaves are green in color, light in aroma, refreshing in taste and smooth in texture, making it one of the favorite varieties among tea lovers.

1.2 Types of Single Fir Tea

Single Fir Tea is mainly divided into two kinds: original slice and Mao Jian.

The original slice is the large leaf in the single fir tea leaves, usually harder and more solid than the hair tip, the tea soup is more concentrated, the taste has a strong fragrance and fresh flavor.

Mao Jian is the tender buds in single fir tea leaves, with a soft texture, high water content, and a refreshing, sweet and crisp taste.

In addition, there are some other single fir teas categorized according to different production processes, such as handmade single fir and red head single fir.

1.3 Quality appraisal of single fir tea

The quality appraisal of single fir tea is mainly carried out from the aspects of appearance, aroma and taste.

Appearance: the appearance of single fir tea should show bright green or dark green, tight and thin, moderate curvature, unbroken and other characteristics.

Aroma: the aroma of single fir tea should have a unique mountain flavor, light and pure, no mixed flavor.

Taste: the taste of single fir tea is refreshing, fresh and light, smooth and tasty, with a long aftertaste, and does not contain bitter, astringent, astringent and other undesirable flavors.

Two, the production process of single fir tea

The production process of single fir tea mainly includes picking, killing, kneading, frying, drying five steps.

2.1Picking

Single fir tea uses one bud and one leaf or one bud and two leaves of the young buds and leaves, usually picked after the spring.

2.2 Killing

The picked tea leaves are put into a pot to kill the enzyme in the leaves to prevent oxidization and fermentation. The killing temperature is usually around 250℃ and the time is about 2-3 minutes.

2.3Twisting

After killing, the tea leaves are put into the kneading machine for kneading. The main purpose of kneading is to squeeze out the tea juice and regulate the moisture of the tea leaves, so that the tea leaves become thinner, easy to dry and maintain the shape.

2.4 Stir-frying

The twisted tea leaves are put into the stir-frying pan for stir-frying, and the temperature of the stir-frying is controlled at about 70℃, until the tea leaves become dry on the outside.

2.5Drying

After frying, the tea leaves are put into the dryer for drying, so that the water evaporates and the tea leaves are dried to form the finished products.

Three, the preservation method of single fir tea

1. Storage environment: single fir tea should be kept in a dry, clean, ventilated, odorless environment, away from direct sunlight and high temperature.

2. Packaging methods: single fir tea should be sealed packaging, such as aluminum foil bags, vacuum packaging, etc., in order to prevent the contact of air and moisture, reduce oxidation and deterioration.

3. Storage time: the shelf life of the single fir tea is generally between 6 months to 1 year, it should be consumed as soon as possible, so as not to affect the quality.

Four, the drinking method of tea

1. tea water temperature: tea should be 80 ℃ - 90 ℃ water bubble tea, water temperature is too high will affect the quality of tea.

2. Bubble tea time: single fir tea should not be too long bubble, generally 2-3 minutes.

3. Tea dosage: the dosage of tea depends on the size of the tea-making equipment, generally every 50 grams of tea can be brewed 10-15 times.

4. Proportion: the ratio of tea and water for tea brewing is generally 1:50, i.e. 1 gram of tea leaves in 50 milliliters of water.

5. Pairing: Shanzhi tea can be served with light snacks, list of pastries and fruits to increase the flavor and texture of the tea.