Six Fort Tea Process

Six Fort Tea process

Six Fort Tea belongs to a kind of black tea, produced in Wuzhou, Guangxi, China, six fort town, renowned both at home and abroad, characterized by red, thick, old, mellow, with a unique betel nut aroma, the more the better. The following is my six fort tea process for you to organize, I hope to help you!

Picking process

In the past, the initial production of Liu Bao tea is operated manually by farmers, and the picking standard is 1 bud 3, 4, 5 leaves. Its initial production method is: "the leaf picking, put in boiling water, so that its leaves soft and soft that is, about five minutes in a bucket, with a wooden pressure, to the degree that the tea leaves curl up, and then roasted by fire, after drying to steam to the soft, is placed in a bucket to be stored for sale." In 1937, "Guangxi specialties Zhiliao" contains: "daytime tea picking, put in the basket, into the night in the kettle fried to very soft, depending on the tea containing mucus, slightly gelatinous, that is extracted, multiplied by the unfrozen, rubbed with a device, rubbing the more cooked, the more contraction of the leaves and small, and then roasted over a slight fire. Turned black, become tea."

Primary production process

Killing - kneading - composting - re-kneading - drying. Liu Bao tea initial production process is: fresh leaf raw material is mostly 1 bud 3, 4 leaves, daytime picking, night system. Liu Bao tea greening pot temperature 160 ℃, each pot cast leaves 2-2.5 kg, greening machine each time to cast leaves 7.5 kg, after the pot first smothered frying and then Yang fried, and then smothered Yang combination of young leaves more Yang less smothered, more smothered old leaves less Yang. Generally killing 5-6 minutes, to the buds and leaves soft, tea stalks folded and continuous, leaf color to dark green for the right degree. After cooled for kneading, there are two kinds of hand kneading and machine kneading, hand kneading once can be kneaded l-1.5 kg, machine kneading according to the size of the kneading machine.

Reproduction process

Sieving and shaping - picking stems and picking - stacking - cold fermentation - drying - steaming - stepping on The tea is then dried - steamed - stepped on - cooled for aging. Six Castles tea kneading to plastic mainly, cell breakage as a supplement, leaf breakage rate of 40% can be, kneading pressure should be moderate, the process is generally as follows: light kneading - light pressure - slightly heavy pressure - light pressure - light kneading, kneading after the unblocking. Generally 1-2 grade tea kneading 40 minutes, 3 grade tea kneading 45-50 minutes. After kneading, composting is carried out, i.e., the kneaded tea blanks are put into the basket or stacked on the bamboo gala for composting and fermentation. This is the key process to determine the color, aroma and flavor of the Six Fort tea. Heap height of 3-5 cm, about 15 kg of wet tea billets per basket, composting time of more than 15 hours, the temperature of the tea heap is generally about 40 ℃ is appropriate. If the temperature is higher than 50 ℃, it will burn the pile, so pay attention to the composting process to turn the pile to dissipate heat. Composting low temperature, that is, about 60 ℃ fire temperature will be baked to five to sixty percent dry tea billets and then composting. After composting and fermentation, the tea will be light and loose, so it should be kneaded for 5-6 minutes. The drying of Liu Bao tea is also divided into gross fire and full fire twice. The traditional method is to use the drying tea pot (drying cage), spread the leaves about 3.3 cm, preferably with a pine open fire drying, drying temperature 80-90 ℃, every 5-6 minutes to mix once, baked to six to seventy percent dry under the roasting and cooling for half an hour, that is, to play the foot of the fire, the foot of the fire temperature of 50-60 ℃, the spreading of the thickness of the leaves

Refining process

First cold fermentation, humidify the tea, moisture content of 12%. Composting 7-10 days, to make up for the lack of initial fermentation, when the tea leaves moisture dry to about 10%, that is, on the steam half an hour, to the extent that the leaves are fully soft, the leaf water content of 15% -16%. The traditional method is to steam the tea cooker after stacking 20-30 days, these composting the role of moisture and heat. Further promote the change of tea leaf contents. Due to the non-enzymatic oxidation of tea polyphenols, continue to make the tea xanthin, the tea red pigment and other colored substances to increase, so that its color, aroma, taste thickening, to achieve the six Fort Tea 's' unique quality style.

Cool aging

The quality of Liubao tea should be old, the older the better. Cooling and aging is an important part of the production process and is indispensable. Generally basket loaded heap, stored in a cool clay warehouse, to the next year, and the formation of six Fort Tea's special style. Therefore, after the summer steam processing of finished six Fort tea, must be emitted moisture, reduce leaf temperature, step basket stacked in a cool, moist place for aging, after half a year or so, the soup color becomes more red and thick, taste has a cool fresh taste, and produce old taste, the formation of six Fort Tea red, thick, mellow, Chen's quality characteristics.

Packaging

Six Fort Tea is generally packaged in traditional bamboo baskets, which is conducive to the continued transformation of tea storage contents, so that the taste becomes mellow, the soup color deepens, and the aroma of old is revealed. In order to facilitate storage, also six fort tea finished products pressed and processed into blocks, bricks, money, cylindrical, and bulk. Its quality is characterized by: the color of black and brown glossy, especially resistant to brewing, the bottom of the leaf reddish-brown.

Expanded content

Six Fort Tea health effects

Biocomposition

Six Fort Tea belongs to the warmth of the tea, in addition to other types of tea **** have health effects, but also has a summer heat, dampness, eyesight and heart.

It can be drunk after a full meal to help digestion, and can also be drunk on an empty stomach to clear the stomach.

When the weather is hot, drinking Liu Bao tea can dispel the heat, very comfortable.

Six Fort tea in the drying and aging, tea can be seen in many golden yellow "golden flowers, which is beneficial to the quality of the yellow mold, it can secrete amylase and oxidase.

Can catalyze the conversion of starch into simple sugars in tea, catalyze the oxidation of polyphenolic compounds, so that the tea soup color becomes brownish red, to eliminate the coarse green taste.

Scientific tests and Six Fort tea enthusiasts tea practice has proved that the Six Fort tea contains a variety of essential amino acids, vitamins and trace elements in addition to the lipolytic enzymes higher than other types of tea.

Therefore, Liu Bao tea has a stronger decomposition of grease, reduce human fat-like compounds, cholesterol, triglyceride efficacy.

Long-term consumption of tea can strengthen the stomach, weight loss and fitness.

Therefore, with the improvement of people's living standards, six fortress tea is more and more loved by consumers.

Suitable for people

Suitable for people with high blood pressure, high blood lipids (high blood viscosity, high cholesterol, high triglyceride), high blood sugar (diabetes), high uric acid caused by gout and other people. Clearing heat and dampness, laxative to expel dysentery, dissipate blood stasis to open the veins, regulate qi and relieve pain, eliminate fat and lower blood pressure, lowering sugar and tranquilize the mind and so on.

Nutritional Principles

In addition to containing a variety of essential amino acids, vitamins and trace elements, Liu Bao tea contains lipolytic alcohols higher than other teas.

Therefore, Liu Bao tea has a stronger decomposition of grease, reduce the human body fat-like compounds, cholesterol, triglyceride and high blood uric acid effect.

Long-term consumption of Liu Bao tea can strengthen the stomach and nourish the spirit, fitness and weight loss.

To summarize, the main functions of Liu Bao tea health care are.

1, refreshing the mind, eliminate fatigue .

2, in addition to grease, digestive, sober .

3, diuretic detoxification, sterilization and anti-inflammatory disease prevention.

4, lowering blood pressure, preventing atherosclerosis.

5, Six Fort Tea can prevent radiation, inhibit cancer.

6, health care beauty, reduce obesity, prolong life.

Six Fort Tea brewing method

Drinking Six Fort Tea, Six Fort Tea in a tile pot, add mountain spring water, boil over open fire, and then set aside for a while.

To drink at a slight temperature, feel the taste of sweet and mellow aroma.

There is a stretch, benefit the spleen to eliminate stagnation, the efficacy of the summer, if you add the right amount of winter honey to stir and drink, can cure dysentery.

Chen Liubao tea stored for more than five years, can cure children's panic and other diseases.

Liu Bao tea brewed overnight flavor remains unchanged, the soup color is not cloudy, when drinking cool summer.

;