Technological production of Longjing, a giant Buddha in Xinchang

The mining technology of the giant Buddha Longjing is quite exquisite. As the saying goes, "the giant Buddha Longjing touches one by one". A kilo of Longjing and a giant Buddha generally need four or five kilos of green leaves. Only after picking, spreading, deactivating enzymes, regaining moisture, steaming, screening, making long heads, stacking, collecting ashes, etc., can a good giant Buddha like Longjing be made.

1, green leaf picking: The picking of the giant Buddha Longjing has three characteristics: early, tender and diligent. Yu Bosheng, a tea man, said in "You" that "golden buds are ripe and Grain Rain is not taken", which shows that Longjing, a senior Buddha, has always emphasized early harvest. Among them, Longjing, the giant Buddha picked before Qingming Festival, has the best quality, which is called "tea before Ming Dynasty", while that picked before Grain Rain is called "tea before rain". Secondly, the picking of the giant Buddha Longjing also emphasizes exquisiteness and completeness. Generally, one kilogram of Longjing, the best giant Buddha 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.

2. Spreading fresh leaves: Spread the collected fresh leaves thinly indoors with a thickness of 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 giant Buddha Longjing has smooth appearance and green color. In order to improve the quality of tea, Longjing, an advanced Buddha, is fried in a special iron pot with one hand and constantly changes its technology. There are shaking, folding, grasping, throwing, grasping, pushing, buckling, pressing and grinding, which are called "ten techniques". 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 Longjing, a giant Buddha with good fragrance, taste and shape. And because they are all manually operated in hot pot, the labor intensity is very high.

3. Immobilization (also known as green pot): the 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.

4. Moisturizing: After removing the enzyme, dilute and moisturize it in a cool place. After spreading and cooling, sift the tea powder and remove impurities by air separation for about 40 ~ 60 minutes.

5. Return to the pot: pour the tea leaves after moisture regain into the pot, further shape, fry and dry, and finalize the design. 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.

6. Sieving: Sieve the tea with a sieve. Remove the powder from the yellow tablets, and sieve the tea powder to make the finished product uniform in size.

7. Extremely long head: Put the screened tea into the pot again and straighten it for about 5 ~ 10 minutes.

8. Stacking: Subcontract finished products into 0. A pack of 5 kilos, kept separately.

9. Ash collection: The fried giant Buddha Longjing is easy to deteriorate due to moisture, so the finished tea must be put in a jar with massive lime (lime that has not absorbed moisture and weathered) at the bottom and sealed for about a week. The aroma of the giant Buddha Longjing is more fragrant, mellow and refreshing. After this treatment, the giant Buddha Longjing can still maintain the quality of "green color, rich aroma, sweet taste and beautiful shape" after being stored at room temperature in a dry environment for one year. The giant Buddha Longjing fried by the above procedures has a flat and smooth appearance; The color is light yellow like brown rice; The soup is green and clear; Sweet and mellow taste; Elegant and lofty fragrance; But also retains natural nutrients, and has the effects of promoting fluid production to quench thirst, refreshing the brain, promoting digestion and diuresis, eliminating fatigue, diminishing inflammation and detoxicating.