On March 12, Longjing 43 in the West Lake production area was officially mined. At 10:30 a.m., before the first Spring Tea Live Broadcast Festival of Wengjiashan jointly sponsored by the Wengjiashan Village Committee and Jingpai Tea Came to an end, Li Guanghua hurriedly left the venue and led the team members to walk the streets and alleys, racing against the clock to harvest the top fresh leaves of Wengjiashan Mountain. He wants to select the best raw materials for the three products of the well brand master Longjing, Shifeng Longjing and Ming Qiantou.
Wengjia Mountain is located in the hinterland of the Shifeng Mountain Range, and since ancient times, it has been the first of the five major characters in Longjing, West Lake, the core production area of the "Lion" brand. The blend of clouds and fog, nourished by sunshine and rain, has bred Longjing tea of Wengjiashan Lion Peak, which is the highest quality in the West Lake. Climb to the top of the tea garden, the West Lake mountains can be seen, if the weather is good, you can also overlook the grand scenery of Qianjiang West Lake.
Wengjia Mountain is built on the mountain, and the laneways in the village are longitudinal, and it is easy to get lost without acquaintances to lead the way. Li Guanghua has been harvesting tea in Wengjiashan for 20 years, and whose tea garden is well managed, whose family produces tea early, whose family has high harvesting, he has a clear heart. In our opinion, the village road is like a labyrinth, but Mr. Li is familiar with the road and is at ease. Follow Mr. Li, walk through the streets and alleys, one by one to see tea than tea, and after a while of kung fu, 400 pounds of shifeng Wengjia mountain picked fresh leaves have been collected.
Master Longjing (boutique grade), Shifeng Longjing (boutique grade), and MingQiantou Cai (special grade) are the three products first listed in the Longjing West Lake production area of the Jing brand, and are the top works of the Longjing series. All the raw materials are selected from the high-quality fresh leaves of Shifeng Mountain, one bud and one and two leaves are first unfolded, the buds are longer than the leaves, and the length is between 2.5-3.0 cm. When picking fresh leaves, tea farmers usually pick fish leaves, lin leaves, peduncles, etc. together, and the weight is unified when purchasing, but the fish leaves and scales are easy to burn in the frying process due to their low water content, which will affect the aroma and quality of tea. Therefore, the Well brand tea people will add a special process, manually remove the fish leaves, scales, and peduncles, and then begin to wither naturally.
Natural withering usually takes 8-12 hours, tea natural evaporation at room temperature, more conducive to the precipitation of tea aroma, taste; and mechanical high temperature withering only 20 minutes, now many tea companies in pursuit of short-term economic benefits, most of them choose mechanical high temperature withering.
At a high temperature of 200 °C, the oxidase activity in the fresh leaves is rapidly passivated, and the water evaporates rapidly, taking away the grass gas. Even the teacher who has fried tea for more than ten years will still have a full hand of blisters when the spring tea is finished every year. A pot of green leaves is fried, the water bubbles up and disappears, disappears and rises, and waits until the hands grow a thick layer of calluses, and the pain will slowly disappear.
After the greening, the moisture content of the tea leaves is reduced to less than 30%, and then let it sit for about 40 minutes for moisture regain, so that the moisture in the tea leaves is redistributed evenly, and the pot can be glowed. A pot of 200 grams of two green leaves, the whole handmade glow pot about 40 minutes, the need for experienced teachers according to the state of tea, constantly regulate the temperature of the pot, and flexibly use the West Lake Longjing ten techniques in the pot to continuously stir-fry shape, until the tea moisture drops below 7%, Shifeng Longjing flat and straight, sharp smooth appearance characteristics gradually take shape.
The tea after the pot has not retreated, the tea aroma is not obvious, it needs to be left in the limetray for a period of time, so that the tea leaves are further dried, the tea polyphenols and aromatic substances are again continuously and slowly chemically reacted in a closed environment, the connotation substances are more and more abundant, and the original aroma of Shifeng Longjing is further emitted.
In the tens of millions of years, in the endless wilderness of time, there was no step earlier, no step later, just in time to catch such a cup of Shifeng Longjing, there was nothing else to say, just a sip of light sips, a word of "good tea". It also does not live up to this naturally created Zhong Lingyuxiu, and does not live up to the hard work of making tea for three months.