During this period, in Qingshan Town, where the wild four-ball ancient tea trees grow most intensively, tea farmers are stepping up the harvest of fresh leaves, and the local relevant departments actively organize technical experts to send skills to the door and carry out training to further improve the technical level of tea farmers processing four-ball tea.
On May 13, in the processing factory of Tai'an Bailong Ancient Tea Cooperative in Hama Village, more than 20 local Siqiu tea growers specially brought their own tea greens to learn processing and production techniques. The training teacher taught the essentials of processing technology to everyone in the way of demonstration + explanation, and answered questions on the spot, and the atmosphere was warm and active.
"Because the pectin content of four-ball tea is relatively high, after making black tea rolling, it will form a cluster, so there is a technical link is to deblock, and it is necessary to fully decompose this kind of lump to facilitate the next step of fermentation." Zhang Xianhu, a black tea maker in Qingshan Town, said.
"I used to plant more than 40 acres of four-ball tea, but we will only plant, will not process, today the organization came here to learn to process tea, I also learned a lot of things, after going back to buy some small processing machines, process out, sell it yourself is more convenient, but also increase our income." Liu Chao, a four-ball tea grower in Hama Village, Qingshan Town, said.
This training activity not only has a highly targeted technical and practical content, but also carefully sets up a tea soup tasting link to improve the understanding of tea farmers on the quality and characteristics of tea, and at the same time, cultivate everyone's ability to observe the color of the soup and taste to find problems.
"Today, I followed the teachers to learn how to wither the four-ball tea, how to knead these processes, and wait for the tea we make, we have to go through the tea evaluation to find out what are the deficiencies in our tea, and improve our technical skills in making tea through these procedures." Xie Jinhong, a four-ball tea grower in Hama Village, Qingshan Town, said.
It is reported that there are more than 20,000 wild four-ball ancient tea trees distributed in Qingshan Town, and there are more than 3,000 trees that are thousands of years old. Relying on the abundant advantages of ancient tea tree resources, the local area has promoted the planting of 11,200 acres of four-ball tea in the town through branch cuttings breeding technology, involving more than 300 farmers.
In recent years, in order to make up for the shortcomings of tea farmers and improve the processing level, Qingshan Town has actively integrated various resources and imparted technical experience by organizing door-to-door services for tea makers; Tea processing experts at all levels are invited to carry out processing technology training, and gradually form an industrial chain integrating mining, production and marketing, so as to boost the quality and efficiency of the industry. In the past three years, the town has organized a total of 21 tea-related trainings, with more than 900 trainees.
"The purpose of this training is to enable our tea to be produced and processed locally, and quickly sold to the market, so that our technical team is gradually larger, and gradually expand the technical strength of our four-ball ancient tea production and processing, and plan and support our characteristic advantageous industries, so that the industry can get a sustained, stable, upward and positive development trend." Xie Ping, secretary of the Qingshan Town People's Congress, said.
In the next step, Qingshan Town will carry out tea-related technology training as a normalized work, and continue to cultivate and expand a professional tea talent team that understands technology, can produce and operate, and continuously injects new impetus into the development of the local tea industry.
Source: Pu'an County Rong Media Center
Reporter: Liu Guanglan, Xie Hongmei, Li Hongfan
Editor: Ma Jingjing Second review: Wang Shuangquan Third review: Sun Zhongzhong
Submission email: [email protected] Tel: 0859-7234012