Mount Lu Yunwu tea efficacy and production method

The following is to provide you with the efficacy of Mount Lu Yunwu tea and production methods, I hope to help you! More life encyclopedic knowledge please pay attention!

Mount Lu Yunwu Tea Encyclopedia

Mount Lu Yunwu Tea is a traditional Han Chinese tea, one of the famous Chinese tea series, belongs to a kind of green tea. The earliest is a kind of wild tea, after the famous monk Huiyuan of the East Forest Temple will be wild tea transformed into home-grown tea. Started in the Han Dynasty, Song Dynasty as "tribute tea". Named after Mount Lu in Jiujiang City, Jiangxi Province, China. The tea buds are fat and green with many hairs, the cords are compact and beautiful, the aroma is fresh and long-lasting, the taste is mellow and sweet, the soup color is clear and bright, and the bottom of the leaves are tender and green. Usually use "six best" to describe the Mount Lu Yunwu tea, namely, "thick cord, green and green hair, bright soup color, leaf tender uniform Qi, fragrance Rin long-lasting, mellow taste and sweet". Yunwu tea flavor is unique, due to the cool foggy climate of Mount Lu and the short duration of direct sunlight and other conditions, the formation of its leaf thickness, more milliards, mellow and sweet bubble.

Shape characteristics

Mount Lu Yunwu tea buds fat, green and moist hair, compact and beautiful, fresh and persistent aroma, mellow and sweet taste, clear and bright soup color, the bottom of the leaf green and uniform. Usually use "six best" to describe the Mount Lu Yunwu tea, namely, "thick cord, green and green hair, bright soup color, leaf tender uniform Qi, fragrance Rin lasting, mellow taste sweet". Yunwu tea flavor is unique, due to the cool misty climate of Mount Lu and short direct sunlight and other conditions, the formation of its leaf thickness, more milli, mellow and sweet bubble. Mount Lu Yunwu tea tea production season in April 5 every year around the Qingming Festival, called the pre-mingming tea is also the most expensive tea, and then Qingming tea, rain tea, summer tea and fall tea. Summer and autumn tea is also due to the value-added is not high few people picking, Mount Lu Yunwu tea has a variety of shapes, the traditional process is handmade, loose cords, due to low-temperature manual frying, tea polyphenols oxidized at low temperatures to form the color of dark green black, but after soaking the leaves are still turquoise, the mechanism of the tea strip is more good-looking and high-temperature killing, the tea to maintain a better color, bright green, but the tea soaked out of the aroma of the great! Not as good as handmade tea.

Mount Lu Yunwu Tea efficacy

1, slow aging effect

Mount Lu Yunwu Tea with tea polyphenols is the body's free scavenger, it has a strong antioxidant and physiological activity. It has strong antioxidant and physiological activity. Drinking it often has the effect of slowing down the aging process.

2, eliminate fatigue

Drinking Mount Lu Yunwu Tea, you can make a person to cheer up to eliminate fatigue, enhance thinking and memory ability, promote metabolism. Can also reduce fat to help digestion. Drinking Yunwu tea in summer can also prevent heat stroke. It has the effect of eliminating fatigue.

3, diuretic effect

Mount Lu Yunwu tea can stimulate the kidneys have diuretic effect. Can exclude excessive lactic acid in the urine, improve the efficiency of the kidneys, reduce the harmful substances in the kidneys to carry the time of retention. Enhancement of anti-scurvy is also renowned at home and abroad.

Mount Lu Yunwu tea production method

With the advancement and development of history, Mount Lu Yunwu tea production methods, continuous improvement. Fresh leaf raw material to a bud and a leaf as a standard, the length of about 3 centimeters. Processing technology is divided into killing, shaking loose, kneading, frying two green, bar, rubbing, picking, picking, milli, drying nine processes.

1. Fresh leaf picking: mining at the end of April or early May, to a bud and a leaf as the standard, the length of 3 centimeters, and strictly do the "three don't pick", purple buds don't pick, pests and disease leaves don't pick, rainwater leaves don't pick. Picked back to the fresh leaves in a cool ventilated place, thin spread 4 ~ 5 hours, the water content down to about 70% to start frying.

2. Killing: 350~400 grams of leaves per pot, pot temperature 150~160℃. The main technique of hands throw frying, first shaking and then smothering, shaking and smothering combination of the amount of leaves in each pot is small, the pot temperature is not high, frying until the green gas emanation, the tea aroma is revealed, the leaf color from bright green to dark green, that is, for the right degree. The time is about 6~7 minutes.

3. Shake: In order to disseminate water in a timely manner, reduce leaf temperature, to prevent yellowing of the leaf color, just start the pot to kill the green leaves placed in the dustbin plate, hands quickly shake or dustbin more than 10 times, which can make the aroma fresh and fresh, green leaf color, purity improved.

4. Kneading: in the round dustpan with both hands rotary tumbling, into the strip, and then shake loose. Frying two green, the strip and rubbing are carried out in the pot, the side of the fried dry, the side into the strip, fried to eighty percent dry tea, a little picking, that is, the tea leaves into the hands, the use of the palm will be the tea friction each other, so that the buds and leaves in the velvet hairs up, the white hairs are revealed, this process, called the "mention of the hairs". Finally, the tea leaves will be dried, until the tea leaves can be twisted into powder, the water content of 6% when the next drying, a little after the cool, canned collection. Generally use both hands to rotary tumbling or push and pull tumbling, but the force can not be too heavy to keep the hair to keep the tip, when 80% into the strip that is moderate.

5. Initial drying: kneading leaves in the pot after the initial frying, so that the moisture content down to 30 ~ 35%, the pot temperature of 80 ℃ or so, in order to shake the main frying.

6. Rubbing: It is to further tighten the shape to distribute part of the water. The first dry leaves in the hand, the palms of the hands relative to each other, four fingers slightly curved, up and down the strip, the force is appropriate, repeatedly rubbing the strip, until the initial tightly knotted cord, the white hair is slightly exposed, the water content is reduced to about 20% can be. Rubbing temperature should be controlled at about 60 ℃, time 10 ~ 15 minutes.

7. do hair: by doing hair to make the tea further tightening, white hair revealed, tea held in the hands of the hands, two hands and rub the tea ball, the use of palm force to make the tea rope broken. Temperature control at about 40 ℃, time about 10 minutes.

8. re-drying: pot temperature rose to 75 ~ 80 ℃, tea in the pot constantly collect pile, constantly turning loose, to the water content reduced to 5 ~ 6%, with a twist of the hand tea can be made into a powder when the pot. Re-drying gesture should be light, minimize the broken. After the dry tea pot after the appropriate stalling, after the sieve split end can be.

Characteristics: Tea buds are strong, tender and hairy, with tight and thin cords and green color. The internal aroma is fresh and persistent, the soup color is clear and bright, the taste is mellow and sweet, and the leaf bottom is tender and green.

Brewing method

First, the ratio of tea to water, roughly 1:50 that is, 150 milliliters of water, with about 3 grams of dry tea.

Second, can not use 100 degrees of boiling water brewing, generally 85 degrees is appropriate (water boiling slightly cooled), so that the bubble out of the tea soup, in order to soup color bright, mellow taste sweet.

Third, the number of brewing should not be more than three times, a soluble material leaching about 50%; the second leaching about 30%; three times, leaching about 10%.

Fourth, because of the appearance of Mount Lu Yunwu tea "cord", brewing using "on the cast method" is better. That is, first 85 degrees of boiling water into the cup, and then take the tea into. If you use a glass cup, you will see: some tea leaves straight line sinking, some tea leaves hovering slowly down, some of its leaves up and down floating, stretching swimming, this process, people call "tea dance". Soon, the dry tea to absorb enough water, and gradually unfold the leaves, now a bud and a leaf, and the soup surface water vapor with the tea fragrance wisps rise, then you sniff the tea soup aroma while hot, will be happy.

Note: Generally speaking, Mount Lu Yunwu tea concentration is high, choose the pot with a big belly brewing, can avoid the tea soup is too thick. Especially pottery pots, purple sand pots are suitable. Brewing Mount Lu Yunwu tea portion of about 20% of the pot body.

Effects

Yunwu tea, containing tannins, aromatic oils and vitamins and other characteristics of the rich and fragrant flavor, Yishen diarrhea, can help digestion, antiseptic and detoxification, with the prevention of gastrointestinal infections, increase the anti-scorbutic and other functions.

Storage method

First of all, in the packaging should be packaged in aluminum foil bags, and secondly, in the temperature should be controlled below 10 degrees, in addition, can not be mixed with any other items, we should also pay attention to a point, from the cold storage out of tea can not be opened immediately, it should be placed indoors, so that the tea temperature inside the bag and outside temperature Consistent and then open, such as the temperature inside the bag and the temperature outside the bag is not consistent that will accelerate the deterioration of tea.