Tea-making Technology in Mengding, Gan Lu

The earliest historical record is the twentieth year of Jiajing in the Ming Dynasty (154 1), and the records of Sichuan Zongzhi and Ya 'an Prefecture record that "the peak of Shangqing produces manna". The Tea Story of the Ming Dynasty described the famous tea-making technology at that time, saying that "when frying, one person must fan the wind from the side to drive away the hot air (that is, it is equivalent to the shaking effect in modern water-fixing technology). Otherwise, the yellow scent will be reduced and the frying will be clanging. You still need to use a large porcelain plate to make the hot air slightly retreat, rub it with your hands, and then stir fry with a small fire. "

The production technology of Mengding Gan Lu follows the production method of "three frying and three kneading" in Ming Dynasty. Fresh leaves are collected, spread flat and then fixed. The temperature of the water-removing pot is 140 ~ 160℃, and the leaf quantity is about 0.4 kg. After frying, the leaves are soft, dark green and symmetrical, and the tea fragrance is exposed, and the water content is reduced to about 60%. In order to make the tea preliminarily twisted into strips and create conditions for the process of "setting", the tea should be twisted and stir-fried for three times after the fixation. The process of "setting" is an important link to determine the appearance and quality characteristics. Its operation method is to put the three-kneading leaves into the pot, grasp the tea in the pot with both hands, hold the tea for 4-5 turns, and sprinkle it into the pot, and so on for several times. When the water content of tea drops to 15-20%, slightly raise the pot temperature and speed up the kneading with both hands until it is completely white. Compared with ordinary green tea, the taste of Mengdingshan tea is fresher, tender and mellow because of the addition of kneading technology in the processing.