My name is Yingde black tea, from Qingyuan Yingde, Guangdong, my birth is closely followed by the pace of development of new China, after the founding of New China at that time a hundred industries to be revitalized, in response to the strategic needs of the country's export earnings, hometown Yingde from Yunnan to introduce large-leaf tea for cultivation and planting, and vigorously develop tea seeds to cultivate tea plants good seeds planting tea deep processing work. So my positioning from the beginning was "going abroad and wafting the world." ”
Speaking of my hometown Yingde City, administratively a county-level city under the jurisdiction of Qingyuan City, Guangdong Province, here the mountains and rivers are beautiful, there is the reputation of the Pearl of Lingnan, the soil layer of the tea area is deep and fertile, the soil is also weakly acidic ph between 4.5-5, very suitable for the growth of tea plants, abundant rainfall, moderate humidity, South Asian hot monsoon climate is conducive to vegetation renewal, tea garden soil nutrients and elements can also be fully accumulated, my birth can be described as the time and place. According to the records of ancient books, as early as 1200 years ago, Yingde was planted with tea, and during the Tang Dynasty, the Nanshan of Yingde had built a "boiling tea platform", and the inheritance of tea culture has a long history. In the early days of the founding of New China, Yingde, as a remote mountainous area, was a place where intellectual youth went to the mountains and went to the countryside to carry out construction, and the youth and memories left by the intellectuals were a very valuable experience, and they also made indelible dedication to the development of Yinghong. From several brands of Yinghong, such as "Old Team" and "Hongqi Tea Factory", you can vaguely feel the imprint left by Zhiqing in that year.
Looking back on my growth over the years, what I remember most is the birth process of one of my varieties: Yinghong No. 9 (Jinhao Tea), which can represent my highest level.
In 1961, in order to cultivate excellent tea varieties suitable for the development of Yingde black tea, scientists isolated a total of 22 cloned single plants from the tea garden of the yunnan large-leaf group (introduced in 1956), and the actual number of "Yinghong No. 9" at that time was "Yingcha No. 17".
In 1963, asexual seedlings were bred in the tea garden of the Anglo-German Tea Farm Tea Mountain Team.
In the spring of 1964, he was transplanted to the Variety Garden of the Central District of the Guangdong Institute of Tea Science to carry out preliminary product ratio tests. Since the breeding is located in the British red land boundary, the scientific and technological personnel renamed the selected single plant as the Yinghong series, of which "Yingcha No. 17" was officially named "Yinghong No. 9".
In 1975, the identification of agronomic traits, quality and yield was carried out.
Biochemical assays were carried out in 1977.
In 1982, a systematic ratio test was carried out.
In 1985, a regional test was carried out in Zhanjiang. In order to facilitate the writing promotion, "Yinghong No. 9" was renamed to "Yinghong No. 9".
In 1986, "Yinghong No. 9" was recognized as a provincial-level fine seed by the Guangdong Provincial Crop Variety Approval Committee, and a breeding base for fine seed seedlings was established.
In December 1988, the certificate of fine seeds (certificate number: Yue Trial Tea 1988010) was issued, and its approval comment was: "After the product ratio test and production appraisal, the variety has excellent quality and high yield." Early germination, long growth period, medium germination density, heavy bud, tree-type large-leaf species, suitable for black tea, can be planted in subtropical and tropical black tea areas."
It is worth mentioning that the birth of Yinghong No. 9, but also let Yingde black tea on a higher level, but also fill the gap of black tea without high-end tea, this achievement won the Guangdong Provincial Science and Technology Progress Award, Jinhao Tea is also listed as Guangdong Provincial, National Key Science and Technology New Products, but also many times was rated as Guangdong Provincial Famous Tea Gold Award, after years of marketing and promotion of "Yinghong No. 9" This brand is gradually familiar with, recognized and favored by the majority of tea friends, one product with one class. Through the mutual cooperation of scientists, governments and enterprise tea people, Yingde Black Tea has also entered the rapid development stage of continuous processing and mechanized mass production of high-quality red strip tea.
Yingde black tea comes with a historical mission, with a unique fresh style and strong (thick) strong (strong) excellent quality, due to the rich content of Yingde black tea into tea, caffeine content of 4.12%, amino acids 1.28%, tea polyphenols 21%, theaflavin 0.8-1.2%, thearubicin 8-12%, water extract up to 38.16%, rich theaflavins, thearubis and water extracts, especially after adding milk, sugar, soup turmeric magnificent, fragrant and delicious, after drinking, relaxed and pleasant, favored by the European and American markets.
Compared with other well-known black teas at home and abroad, Yingde black tea has both a "concentration" higher than Qi Hong and close to Dian Hong and Assam and Kenyan black tea, and has the "strength" of Wuwa and Hainan black tea that is higher than Qi Hong, Dian Hong, Darjeeling, and has the freshness, floral fragrance, and bright tea soup with golden circle that Qi Hong, Dian Hong, Hai Hong, Vietnam, Malaysia and other black teas do not have. Therefore, the title of "Golden Beauty of the East" is also well deserved. In addition to the timing and location of the planting site, such an achievement is also due to the production process of Yinghong, which is simply divided into five steps:
Step1 Fresh leaf picking (picking a single bud or a bud and a leaf first exhibition, a bud two leaves first exhibition, a bud two, three leaves and the same tenderness of the leaf), simply put, the use of fresh tea leaves to make tea will have a fresh and pleasant new tea aroma, if the production is not in time for fresh leaves red change, red light leaves to make tea has a ripe sullen atmosphere, red and heavy leaves to make tea has a sour taste.
Step2 Withering Pay attention to the ventilation and temperature of the tea leaves when wilting, and at the same time do moderate wilting.
Step3 Kneading Yingde black tea leaves require tight rolling, the tea juice is fully kneaded out without loss, the tea leaves are partially reddened, and a strong fragrance is emitted. After kneading, it is necessary to unblock immediately, otherwise the tea temperature cannot be lowered and will produce cooked stuffiness, affecting the aroma of the tea.
Step4 Fermentation The degree of tea fermentation is the most test for tea makers, only full fermentation, reduce green astringency, and produce a strong aroma; fermentation of excessive soup dull color, poor taste, insufficient fermentation will be green taste does not fade, lack of aroma.
Step5 Drying Is generally dried twice. The first drying is called maohuo, master the principle of high temperature and rapidity, after the end of the maohuo, the second drying is carried out after the cooling. The second drying is called foot fire, master the principle of low temperature slow roasting, continue to evaporate water, develop aroma, and finally the tea leaves are required to contain 4 to 5% water, the smell is refreshing, and there can be no high fire, smoke, burnt taste, etc.
It is no exaggeration to say that the relevant expert team in Guangdong Province has the leading level of tea making in China. The "special attention" to the process is the only way to make a bright and fresh high-aroma black tea.
Here we have to talk about the brewing method of Yingde black tea, black tea has a good inclusiveness. Whether brewed with glassware, ceramic lid bowls, or purple clay pots, it shows its outstanding side. It is recommended to use a lid bowl (capacity 110ml) to brew, and the white porcelain lid bowl can brew the freshness and elegance of black tea without taking away the aroma of tea. The white porcelain reflects the red tea soup, echoing each other, and then look at the soup color, the brewing process is also an aesthetic enjoyment, the hot water is poured into the brewing pot, the brewing pot is warmed, and then the water is poured out. This process is called a warm cup hot cup, so that the cup maintains a certain temperature, which is convenient for waking up the tea. Usually the ratio of tea to water is around 1:20 to 1:25. That is, 5 grams of tea leaves 100ml-125ml of water brewing.
Yinghong No. 9: Tea volume 5g Water temperature: 85 ° C Brewing method: low punch surround The first flush to the third punch 3 seconds out of the soup, the fourth punch 4 seconds, the fifth punch 5 seconds.
Yingde black tea: tea volume 5g Water temperature: 90 °C Brewing method: high punch around the fixed point The first flush to the third punch 3 seconds out of the soup, the fourth punch 5 seconds, the fifth punch 5 seconds.
After the black tea is brewed, usually after 3 minutes, you can smell its fragrance first, and then observe the soup color of the black tea. This practice is especially fashionable when drinking high-grade black tea.
Yingde black tea: the soup color is orange and yellow, the taste is fresh and sweet, and the leaf bottom is soft and red;
Yinghong No. 9: The soup color is bright and red, the taste is fresh and mellow, and the bottom of the leaf is soft and evenly bright.
It is worth noting that black tea becomes cloudy after cold, indicating that it is a good tea. Many people will find such a phenomenon when drinking black tea: the tea soup will become cloudy after cold. This is because tea contains tea polyphenols, and when black tea is fermented, some of the tea polyphenols are converted into theaflavins, thearubicins, and theaflamins. In the high temperature state, caffeine and them are all in a free state, but with the decrease of temperature, they will become a association through association, and exhibit colloidal properties, so that the tea soup from clear to muddy and appear "cold after muddy" phenomenon. This is related to the fresh and strong strength of black tea, the stronger the freshness of black tea, the more obvious the phenomenon of cold and muddy.
When the tea soup is hot and cold, you can raise a glass to drink. Black tea is mainly fresh and mellow, which is different from the strong and pungent taste of red crushed tea. Especially for drinking high-grade black tea, tea drinkers need to work the characters, slowly sip, taste carefully, in the slow observation and appreciation, taste the mellow taste of black tea, and understand the true fun of drinking black tea.
The knowledge of this issue of Yingde black tea is shared here, if you feel that it is helpful to you, welcome to pay attention to the like and forward. Your affirmation is my motivation to move forward, and the next issue of "Zhengshan Small Seed" will meet again!