Hakka fried green tea
Hakka fried green, also known as Hakka fried tea, Hakka fried green, Hakka green tea, is a representative specialty of Hakka regions in China. Different from most green teas on the market, Hakka fried green is fried using the ancient method, and the tea is warm, which not only keeps out the cold, but also helps to remove oil and greasy after meals. In addition, due to the rich quality of Hakka fried green and the large space for transformation, it is suitable for collection, and even the extremely popular "heirloom" of the Hakka people.
environment
Meizhou is a typical mountainous area, with high altitude, an average annual sunshine of 1700 hours, an average annual rainfall of 1500 mm, and a mild and humid climate, which provides favorable conditions for the growth of tea trees and promotes the formation and accumulation of tea inclusions. The superior conditions are conducive to promoting the formation and accumulation of concentrated substances in tea soup, especially sweet substances and aromatic substances, and provide a rich material basis for the formation of quality characteristics such as "fried rice aroma" and "high-fire sweet rhyme" in the processing process of Hakka tea.
Processing technology
1. Tea picking: When picking tea, only 2 leaves can be picked when the tea buds have 3 leaves, and only 1 leaf can be picked when the tea buds have 2 leaves.
2. Spread the green: spread the tea buds on the bamboo sieve to cool, the activity of the enzyme is enhanced, and part of the grass gas is emitted, which is conducive to the fragrance of tea. Dry for 7~8 hours or dry in the sun for 20~25 minutes, and then move it indoors to dry until the leaves turn dark green.
3. Killing: Put the tea leaves in a hot pot and fry them, mainly to inhibit the activity of tea cyanin, prevent the leaves from continuing to stay and ferment, so as to form the quality of green tea. Adopt the method of first stuffing and then lifting, and combining stuffiness.
4. Stir-fried green: Divided into fried two greens and fried three greens. The temperature of stir-frying Erqing and stir-frying Sanqing is not the same, the temperature of stir-frying Erqing is slightly higher, and the temperature of stir-frying Sanqing is slightly lower. It is required to be fried without burning, in order to fry until the leaf color is dark green and dull, no green smell, mellow fragrance is revealed, there are sticky hands and prickly hands, and the feeling is moderate.
5. Kneading: It is required to do: cold kneading of young leaves, warm kneading of mid-range leaves, hot kneading of old leaves, appropriate leaf casting, fast rotation speed, appropriate pressurization, full deblocking, thin spreading, blowing wind and heat dissipation, re-frying and repeated rolling, thin spreading, in order to improve the quality of tea.
6. Drying: After careful selection, it can be moderately dried to maintain the freshness of the tea leaves and is conducive to preservation.
Process characteristics
Specific varieties and specific environments have formed a unique material basis, and in the processing process, the unique two-fried, three-fried or even multi-fried process (the unique process of multi-fried green in the processing process) makes the soluble sugars in the tea be improved, and the total amount of soluble sugar is high, which is not only the main constituent substance of Hakka tea with high concentration, but also the most important material basis for traditional Hakka green tea with unique "fried rice fragrance" and "sweet rhyme", which plays an important role in the formation of the unique sensory quality characteristics of traditional Hakka fried green tea, such as the sweet aroma of fried rice. Different from the usual drying and drying process, Hakka fried green is fried with "heavy fire", which is warm and sweet.
Re-frying process
Hakka fried green needs to be fried over three heavy fires: stir-fried over a clear fire, light green after brewing, and has a bean fragrance when drinking, elegant and shiny. Stir-fry over high heat, the tea soup is reddish after brewing, with a light honey fragrance, and fried over old heat, the red color is deeper after brewing, and the entrance is mellow.
Therefore, the whole finished product must not look very complete like other teas, or with a fresh and green feeling.
Hakka fried green must feel that it will be covered with hoarfrost, the leaf surface is rough, and the visual feeling is a little old, but in fact, this is the performance of the process after frying, even if it is a top-level roasted green tea with one leaf and one bud.
Fried green features
Hakka fried green adopts a unique "re-fried" process, because the Hakka people mostly live in the relatively wet and cold mountains in the south, and cold and damp removal is a major trend in the diet, so the Hakka area makes green tea (fried tea), especially pursuing the effect of "dispelling cold and warming". The "re-frying" process not only retains the rich tea polyphenol inclusions that green tea should have, as well as the fresh and sweet flavor of green tea, but also brings out the mellow fried rice fragrant fruit aroma and high-fire sweet rhyme, the important thing is to change the cold characteristics of traditional green tea, so that the tea property is transformed into warmth, so it is also called "warm belly tea", which has the effect of dispelling dampness and relieving greasy and can also warm the stomach. Its tea rhyme characteristics are not only suitable for making gongfu tea in the south, but also for the "pot bubble" in the north.
Green tea has the unique characteristics of "the older it gets, the more fragrant it is". The older it gets, the more fragrant it is, which means that it can be stored for a long time, and the quality will also change, and the new and old teas will have different styles and effects.
Hakka fried green storage
Compared with other teas, it is still relatively easy, and the key is in a ventilated, dry, clean, cool, sealed, and odorless environment. The key point about sealing is because Hakka fried green belongs to fried green tea, which is different from the post-fermentation attribute of black tea, Hakka fried green requires slow oxidation under a certain amount of weak oxygen, and it is best to control the indoor humidity below 75%.
It is understood that the Hakka people have the habit of storing old tea since ancient times, which is related to the living environment of the Hakka people. Hakka people mostly live in the relatively wet and cold mountains in the south, so cold protection and dampness is an important part of the diet, and the Hakka fried green that has been stored for many years is somewhat similar to Pu'er, mellow and smooth, and the tea fragrance lasts for a long time. In the era of lack of medical treatment, the aged old roasted tea assumed the medicinal effect and nourished generations of Hakka people.