West Lake Longjing is so famous that even with the origin of the place of origin, you may not be able to buy the authentic West Lake Longjing. There are many reasons for this. Longjing tea, in fact, not only the West Lake Longjing, there is a kind of Longjing tea, often used as the West Lake Longjing to sell, not the old tea guests, it is not easy to distinguish it! It is the Great Buddha Dragon Well! A famous tea that is looked down upon under the aura of Longjing in the West Lake.
Big Buddha Dragon Well
The business card products of Xinchang County, Zhejiang Province, the hometown of China's famous tea, are mainly distributed in the alpine tea area above 400 meters above sea level. It is refined by the process of spreading, killing, cooling, drying, sieving and shaping. The shape is flat and smooth, the sharp is straight, the color is green and even, the aroma is tender and long-lasting, slightly orchidy, the taste is fresh and mellow, and the soup color is yellow and green, the bright leaf bottom is delicate and tender, with a typical alpine tea flavor. Among them, Huishan Town, Shuangcai Township, Jingling Town, Shaxi Town and Chengtan Town are more famous.
Quality characteristics
Da Fo Longjing tea has two different styles of tea, which are called green and yellow according to the Xinchang dialect.
Green version: green more yellow less, the color is tender green and fresh, the aroma is fragrant and long-lasting, the taste is fresh and mellow, the soup color is apricot green and bright, and the leaf bottom is delicate and tender. In the stir-frying, we strive to make the tea as green as possible under the premise of no grass. Its chestnut and fruity aromas are more pronounced.
Yellow version: more yellow and less green, borrowed from the West Lake Longjing. The aroma is high and strong, and the chestnut fruit aroma is obvious.
Production process
A pound of big Buddha Dragon Well generally requires four to five pounds of green leaves, through picking, spreading, killing green, resurgence, glow pot, sieving, long head, piled up, ash collection and other processes, in order to produce the best Big Buddha Dragon Well.
1, green leaf picking: Big Buddha Longjing picking has three characteristics: early, tender, diligent. "Cooking golden buds, not after the rain of the valley" is to say that the Big Buddha Dragon Well should be harvested early; the picking emphasizes tenderness and integrity, and at least 80,000 buds are needed per kilogram of the Great Buddha Dragon Well before the Ming Dynasty; the picking standard is a complete bud and a leaf, and the bud leaves are about 1.2cm.
2, fresh leaf stall: fresh leaves in the room for thin spreading, so that part of the water volatilization, emitting grass gas, enhance the tea aroma, reduce bitter taste, so that the appearance of the big Buddha Longjing is smooth, the color is emerald green. When stir-frying, the method is constantly changed according to the size of the fresh leaves, the degree of old tenderness and the degree of molding of the tea blank in the pot.
3, killing green: when the pot temperature is 80 ~ 100 ° C, to grasp, shake the hand style, after emitting a certain amount of moisture, gradually change to the use of tie, pressure, shake, shake and other hand style for preliminary molding, fry to 70% or 80% dry when the pot starts.
4. Moisture resurgence: After killing the green, put it in a cool place for thin spreading to resurfacing. After cooling, sift off the tea and dust off the debris.
5, Hui pot: after the return of the tea into the pot, further shaping and frying dry, to complete the stereotype. Stir-fry until the fur falls off, flat and smooth, the tea aroma is revealed, and the fold is broken.
6, sieving: use a sieve to sift the tea leaves. Dust off the yellow flakes and sift off the minced tea to make the finished product evenly sized.
7, quite long head: the sifted out of the larger tea leaves into the pot again, straighten it.
8, pile-up: the finished product is divided into a certain weight, separate storage.
9, ash collection: stir-fried tea is very susceptible to moisture, after the pile of finished tea into the bottom layer of the block lime (uncultivated weathered lime) in the jar with cap sealed sealed for about a week, the aroma is more fragrant, the taste is more fresh and refreshing.
Big Buddha Dragon Well Brewing Method
1. Select a glass teacup, according to the ratio of 1:50 tea water ratio. (The amount of tea can be adjusted according to your own taste)
2. Add hot water at 85 °C first, accounting for about 1/4 of the glass.
3. Shake the teacup slightly, warm for 15 to 20s (you can smell the incense at this time).
4. Re-inject 85 °C water until 3/4 of the teacup, the water temperature is suitable for drinking.
5, re-soaking, recommended to leave the root method, leave 1/4-1/3 tea soup to continue the water.
The source of this article: the picture and text are from the Internet, the copyright belongs to the original author, the views in the article only represent the author's personal, if there is any infringement of your rights and interests, please leave a message to inform you to delete.