Dragon Well Tea Square Bags Tutorial

Longjing tea how to wrap up more appropriate

Storing tea has a few key words; the first is moisture-proof second is to use a dense avoidance of containers, the third light constant temperature, the fourth is afraid of extrusion. So the best container for storing tea is airtight, not half loaded with other things tin tea canisters, canisters are very thick, the neck of the cover is relatively high, light, sealed, the temperature is basically constant. Bought tea should be packed as soon as possible into the tea canister, if it is packaged in a thin plastic bag, together with the bag into the tea canister.

Longjing tea production process

One, picking

West Lake Longjing picking has three characteristics: early, tender, hard. Early is expensive: historically, Longjing tea picking time is very delicate, early is expensive. Tea farmers often say: tea is an hour grass, early picking three days is a treasure, late picking three days into grass. Tender known as: Longjing tea picking also known as picking tender, and picking tenderness of the different divided into lotus heart, bird tongue, flag gun, fresh leaves tender uniformity constitute the basis of Longjing tea quality. Only pick a bud called lotus heart, pick a bud and a leaf or a bud and two leaves at the beginning of the show, leaf shape such as the bird's tongue is called the bird's tongue. Picking more times: Picking more times is also a major feature of Longjing tea. For a long time, picking large stay small batch picking, has become a habit. General spring tea every day or every other day picking, picking every few days in the middle and late picking, picking in about 30 batches throughout the year.

There is a love of tea Yu Bersheng in the "tour" in the cooking and frying gold buds, do not take the sentence after the rain, indicating that the senior West Lake Longjing has always emphasized the need for early picking. One of the best quality of West Lake Longjing harvested before the Qingming, known as the Mingqian tea, harvested before the rain, known as the rain before the tea. Secondly, the picking of West Lake Longjing is also very much emphasized tender and complete, generally a kilogram of excellent Mingqian West Lake Longjing, need to pick at least eighty thousand tender buds and leaves, so it is extremely valuable. Its picking standards are complete buds and leaves, buds longer than leaves, buds and leaves about 1.2 centimeters long.

Second, spreading

The fresh leaves are spread thinly indoors, with a thickness of about 1 centimeter. After more than 2 hours of stalling, so that part of the water evaporation, dissemination of grass gas, enhance the aroma of tea, reduce bitterness and astringency, increase the content of amino acids, improve the freshness, so that the frying of the appearance of the Xihu Longjing clean, bright green color.

West Lake Longjing after picking to bamboo sieve for drying, usually takes about half a day, which can reduce the grass flavor in the tea, so that the moisture to meet the requirements of frying, while making the new tea in the frying is not agglomerated. Then the dried new leaves will be roughly categorized, according to the quality grade of the leaves to decide the next step of frying the pot temperature, force and other conditions.

The so-called drying is just picked down the tea leaves have to be stacked in the shade for half a day, about the equivalent of mechanical processing of the annealing, that is, through the pile of drying, to remove most of the rigidity of the residual tea leaves. The harvested leaves should be spread thinly indoors, with a thickness of about 3 centimeters, and the lower and middle grade raw materials can be slightly thicker. After 8-10 hours of spreading, the leaves lose some of their moisture, losing 15%-20% of their weight, and the fresh leaves have a moisture content of about 70% for moderation. The purpose is to disseminate the grass, enhance the tea flavor, reduce bitterness and astringency, increase the amino acid content, improve freshness. It can also make the fried Longjing tea appearance smooth, color green, not agglomeration, improve the quality of tea.

After spreading the fresh leaves need to be sifted, divided into large, medium and small three grades, respectively, for frying, so that different grades of raw materials, using different pot temperatures, different gestures to fry, in order to be just right.

Three, kill the green

Kill the green, also known as the green pot, that is, the process of killing and preliminary molding. When the pot temperature reaches 80 ~ 100 ° C, coated with a little vegetable oil in the pot, put about 100 grams of leaves by spreading, the beginning of the grasp, shake the hand style is the main, disseminate a certain amount of moisture, and gradually change to lap, pressure, shake, flinging and other hand-style preliminary molding, pressure from light to heavy, to achieve the straightening of the strip, flatten the molding of the purpose of the frying to seven or eight percent dry, that is, the start of the pot, which lasted 12 ~ 15 minutes.

Improve the quality of tea high-grade Xihu Longjing frying by a pair of hands in a special iron pot, constantly changing methods of frying and become, frying hand style has a jitter, lap, iconoclastic, press, throw, grasp, push, buckle, pressure, grinding, etc., known as the "ten big methods", frying but also according to the size of the fresh leaves, the degree of old and young and the pot in the tea billet shaping the degree of constant change of methods. Degree of constantly changing techniques. Only mastered the skilled skills of the tea maker, to fry the outstanding, aroma, flavor and shape of the West Lake Longjing. And because of all the manual operation in the hot pot, labor intensity is very large.

Four, moisture

After killing the green, put in a cool place for thin spreading moisture. After sieving the tea after cooling, bumping off the debris, lasted about 40 to 60 minutes.

Fifth, Hui pot

The tea leaves after the moisture back into the pot, further shaping and frying, complete the stereotypes. Usually four pots of green pots of leaves into a pot of Hui, the amount of leaves about 250 grams, the pot temperature of 60 ~ 70 ° C, lasted 20 ~ 25 minutes, the pot temperature is divided into low, high, low three processes, hand pressure gradually increased, mainly using grasp, buckle, grinding, pressure, push and other techniques. The main point is that the hand does not leave the tea, tea does not leave the pot. Fry until the velvet hairs fall off, flat and smooth, tea fragrance through, folded that is broken.

Sixth, sifting

Sift the tea leaves with a sieve. Bump off the yellow pieces, sieve off the tea, so that the finished product is uniform in size.

Seven, kinda long head

Put the sifted larger tea leaves into the pot once again, straighten it, lasted about 5 to 10 minutes.

VIII, return to the pile

The finished product will be packaged into 0.5 kilograms of packages or other weight packages, separate storage.

Nine, collect the ash

Fried Xihu Longjing is very susceptible to moisture deterioration, must be returned to the heap of finished tea, into the bottom layer of the block of lime (not absorbed moisture weathering of lime) in the cylinder with a sealed lid sealing storage for about a week, Xihu Longjing aroma is more fragrant and fragrant, the taste is more mellow and refreshing. After this treatment of Xihu Longjing, stored at room temperature in a dry environment for a year can still maintain the color, fragrance, taste, sweet, beautiful quality.

Longjing tea storage methods

1, low temperature

The so-called low-temperature storage is to save the tea leaves in the surrounding environment to maintain 5 degrees or below. This method is more suitable for a wide range of people. Using a freezer or refrigerator is not intended to be the best place to save. Without these we can use the refrigerator to freeze. Take as much as you can each time you use it, and it is not advisable to brew the freshly taken out tea leaves directly.

2, lime

Lime is commonly used by people as one of the best ways to eliminate dryness. How is it going to save the tea? The method is very simple, find a better sealing jar will be lime into the middle part of the jar, and then the tea leaves packed around the perimeter into the jar, and finally seal it well on the OK.

3, charcoal

The use of charcoal is basically the same as lime is used in addition to dry. The operation is similar, it should be noted that the charcoal should be replaced once a month. If it is found that the moisture absorption should be red, cooled in the use.

Longjing tea identification method

1, braid its color green

At first glance, the pond, sand turtle are color green, but the whole body green to force people's eyes, must be sand turtle. I area of 168 square kilometers of special, high-grade new tea, especially the "West Lake Longjing" superb "Lion Peak Longjing", the color is precisely green and Longjing tea farmers called the "brown rice color" Between, and green, yellow two colors natural blend, just like ink painting ink thick and thin phase blotch. And sand turtle, counterfeit means has been quite high, also green with yellow, but this is the fire military pot when increasing the fire hard "smother" out of the yellow dead, paste bad, the whole body covered with a layer of yin-yellow like swelling sick face, and even vague traces of frying coke.

2, smell its fragrance lush

Books say Xihu Longjing tea "fragrance lush as orchid" - this metaphor is only half right, compared to the National Orchid fragrance, Xihu Longjing tea aroma is stronger, Xihu Township Tea Farmers intuitively, figuratively speaking, called "(fried) broad bean petal fragrance", is "orchid beans" fragrance. "Longjing" Bentang, especially special, high-level "Lion Peak Longjing", put the cup first do not renew water, the lid buckle on the first "stuffy" a few minutes, uncovered the smell, orchid beans unique aroma rising, and which is mixed with a few honey. And which is mixed with a few honey sweetness, renewing the water that "fragrance" is particularly strong nose. Sand turtle is also fragrant, but much lighter, and Xinchang goods "chestnut", Xiaoshan goods vaguely "earthy", Shaoxing and other places are miscellaneous incense ---- are not orchid beans incense, brewing and renew the water two or three times after the most likely to reveal the filling.

3, taste its flavor mellow

First brewing from the relaxed drink to one-third! And then renewed water to drink to half ---- this time also, the full layman can also immediately judge the true and false, the taste of the pond "rich" and then "mellow", orchid bean aroma flashes a few honey sweet feeling, and the taste buds have a kind of Longjing tea farmers called the "slippery" unique texture, this texture is similar to Tsingtao Beer is different from any brand, the weight of the taste buds, texture to "heavy" some, at the same time that "mellow" that is, the slippery feeling more of their At the same time, the "mellowness", i.e. smoothness, is more delicate, similar to the flour in gravy. Next, swallow a few saliva "aftertaste", the elegant sweetness of the children clearly moist throat, seven or eight minutes after the taste of the sip, sweetness is still there, the book is called "three mouths do not bear to gargle".

4, the beauty of its shape

Mingqian tea is also shaped like a lotus core, brewing is the same if the "bird tongue" Hou Fei, "bowl nails" vertical, "eagle's claw" upside down, and the point in the sand turtle dead center. Point in the sand turtle dead center. Its elaborate imitation, every time the length is neatly standardized #, fried broken core, piece, end of the often very refreshing. This pond, the emperor's daughter does not worry about the reason for marriage, self-production and self-marketing, the end of the process is often "sloppy" some, often the length of the difference, tea core, tea, tea, tea, tea often not fan all. In addition, this pond tends to appearance "broad" some, body strong rich Yan, sand turtle is mostly body "thin" slim shape, the bar is very Longjing tea how to wrap up more appropriate

Storing tea has several key words; first is moisture second is to use a dense avoidance of containers, third light constant temperature, fourth light avoidance, the fourth is to use a container to avoid the light, the fourth is to use a container to avoid the light. The third is to avoid light and constant temperature, and the fourth is to be afraid of extrusion. So the best container for storing tea is airtight, not half loaded with other things tin tea canisters, canisters are very thick, the neck of the cover is higher, light, sealed, the temperature is basically constant. Bought tea should be packed as soon as possible into the tea canister, if it is packaged in a thin plastic bag, together with the bag into the tea canister.

Longjing tea production process

A, picking

West Lake Longjing picking has three characteristics: early, tender, diligent. Early is expensive: historically, Longjing tea picking time is very delicate, early is expensive. Tea farmers often say: tea is an hour grass, early picking three days is a treasure, late picking three days into grass. Tender known as: Longjing tea picking also known as picking tender, and picking tenderness of the different divided into lotus heart, bird tongue, flag gun, fresh leaves tender uniformity constitute the basis of Longjing tea quality. Only pick a bud called lotus heart, pick a bud and a leaf or a bud and two leaves at the beginning of the show, leaf shape such as the bird's tongue is called the bird's tongue. Picking more times: Picking more times is also a major feature of Longjing tea. For a long time, picking large stay small batch picking, has become a habit. General spring tea every day or every other day picking, picking every few days in the middle and late picking, picking in about 30 batches throughout the year.

There is a love of tea Yu Bersheng in the "tour" in the cooking and frying gold buds, do not take the sentence after the rain, indicating that the senior West Lake Longjing has always emphasized the need for early picking. One of the best quality of West Lake Longjing harvested before the Qingming, known as the Mingqian tea, harvested before the rain, known as the rain before the tea. Secondly, the picking of West Lake Longjing is also very much emphasized tender and complete, generally a kilogram of excellent Mingqian West Lake Longjing, need to pick at least eighty thousand tender buds and leaves, so it is extremely valuable. Its picking standards are complete buds and leaves, buds longer than leaves, buds and leaves about 1.2 centimeters long.

Second, spreading

The fresh leaves are spread thinly indoors, with a thickness of about 1 centimeter. After more than 2 hours of stalling, so that part of the water evaporation, dissemination of grass gas, enhance the aroma of tea, reduce bitterness and astringency, increase the content of amino acids, improve the freshness, so that the frying of the appearance of the Xihu Longjing clean, bright green color.

West Lake Longjing after picking to bamboo sieve for drying, usually takes about half a day, which can reduce the grass flavor in the tea, so that the moisture to meet the requirements of frying, while making the new tea in the frying is not agglomerated. Then the dried new leaves will be roughly categorized, according to the quality grade of the leaves to decide the next step of frying the pot temperature, force and other conditions.

The so-called drying is just picked down the tea leaves have to be stacked in the shade for half a day, about the equivalent of mechanical processing of the annealing, that is, through the pile of drying, to remove most of the rigidity of the tea leaves in the residual. The harvested leaves should be spread thinly indoors, with a thickness of about 3 centimeters, and the lower and middle grade raw materials can be slightly thicker. After 8-10 hours of spreading, the leaves lose some of their moisture, losing 15%-20% of their weight, and the fresh leaves have a moisture content of about 70% for moderation. The purpose is to disseminate the grass, enhance the tea flavor, reduce bitterness and astringency, increase the amino acid content, improve freshness. It can also make the fried Longjing tea appearance smooth, color green, not agglomeration, improve the quality of tea.

After spreading the fresh leaves need to be sifted, divided into large, medium and small three grades, respectively, for frying, so that different grades of raw materials, using different pot temperatures, different gestures to fry, in order to be just right.

Three, kill the green

Kill the green, also known as the green pot, that is, the process of killing and preliminary molding. When the pot temperature reaches 80 ~ 100 ° C, coated with a little vegetable oil in the pot, put about 100 grams of leaves by spreading, the beginning of the grasp, shake the hand style is the main, disseminate a certain amount of moisture, and gradually change to lap, pressure, shake, flinging and other hand-style preliminary molding, pressure from light to heavy, to achieve the straightening of the strip, flatten the molding of the purpose of the frying to seven or eight percent dry, that is, the start of the pot, which lasted 12 ~ 15 minutes.

Improve the quality of tea high-grade Xihu Longjing frying by a pair of hands in a special iron pot, constantly changing methods of frying and become, frying hand style has a jitter, lap, iconoclastic, press, throw, grasp, push, buckle, pressure, grinding, etc., known as the "ten big methods", frying but also according to the size of the fresh leaves, the degree of old and young and the pot in the tea billet shaping the degree of constant change of methods. Degree of constantly changing techniques. Only mastered the skilled skills of the tea maker, to fry the outstanding, aroma, flavor and shape of the West Lake Longjing. And because of all the manual operation in the hot pot, labor intensity is very large.

Four, moisture

After killing the green, put in a cool place for thin spreading moisture. After sieving the tea after cooling, bumping off the debris, lasted about 40 to 60 minutes.

Fifth, Hui pot

The tea leaves after the moisture back into the pot, further shaping and frying, complete the stereotypes. Usually four pots of green pots of leaves into a pot of Hui, the amount of leaves about 250 grams, the pot temperature of 60 ~ 70 ° C, lasted 20 ~ 25 minutes, the pot temperature is divided into low, high, low three processes, hand pressure gradually increased, mainly using grasp, buckle, grinding, pressure, push and other techniques. The main point is that the hand does not leave the tea, tea does not leave the pot. Fry until the velvet hairs fall off, flat and smooth, tea fragrance through, folded that is broken.

Sixth, sifting

Sift the tea leaves with a sieve. Bump off the yellow pieces, sieve off the tea,