The selection of the rare white cup "Chinese Star Tea Maker" green tea division and white tea division was officially launched on May 18! The top ten tea sample selection will directly qualify for the "Chinese Star Tea Maker" Green Tea Competition!
May 23rd, Green Tea Division, waiting for you to fight!
Flow hua purifies muscles and bones, and loosens the original heart. Green tea is the bulk of many tea leaves, and it is also the earliest tea in history. Green tea first originated in Badi (present-day northern Sichuan and southern Shaanxi), according to the "Huayang Guozhi - Bazhi" record: when king Wu of Zhou was cutting down the silk, the people of Ba were to treat the army of King Wu of Zhou and "offer tea". The "Huayang Guozhi" is a history of faith, and it can be determined that no later than the Western Zhou Dynasty, the Ba people in northern Sichuan (Qifogong Tea) have begun to artificially cultivate tea leaves in the garden, so it is an indisputable fact that the history of the Ba people growing tea can be traced back to 3,000 years ago.
Green tea making process
Chinese green tea, the most famous products, not only high flavor, excellent quality, and unique shape, with high artistic appreciation value. The processing of green tea is simply divided into three steps: green killing, kneading and drying, of which the key is to kill green. Fresh leaves through the killing, the activity of the enzyme passivation, the various chemical components contained in it, basically under the condition of no enzyme influence, by the thermal action of physical and chemical changes, thus forming the quality characteristics of green tea.
#01 Kill
Qingqing plays a decisive role in the quality of green tea. Through high temperature, the properties of enzymes in fresh leaves are destroyed, and the oxidation of polyphenols is stopped to prevent reddening of leaves; while some of the water in the leaves is evaporated, the leaves are softened, creating conditions for kneading and shaping. With the evaporation of water, the low boiling point aromatic substances with grass gas in fresh leaves evaporate and disappear, thus improving the aroma of tea leaves.
#02 Stir-fry green
Due to the different effects of mechanical or manual manipulation in the drying process, the tea has formed a long strip, a round bead shape, a fan flat shape, a needle shape, a spiral shape, etc., so it is divided into long fried green, round fried green, flat fried green, etc., long fried green refined after called eyebrow tea, the finished product color has Zhenmei, Gong Xi, rain tea, needle eyebrow, Xiumei, etc., each with different quality characteristics, flat fried green: produced in Zhejiang Shengxian County, Xinchang, Shangyu and other counties, because of the history of Mao tea concentrated Shaoxing Pingshui Town refining and distribution, the finished tea shape is fine round and tightly knotted like pearls, so called " Pingshui bead tea"or flat green, Mao tea is called flat fried green; flat fried green: due to the different origin and production methods, it is mainly divided into three types: Longjing, Flag Gun and Dafang.
#03 Baking green
Is the use of baking cage for drying, roasted green hair tea after reprocessing and refining most of the tea, as a smoked flower tea billet, the aroma is generally not as high as fried green, a small number of roasted green tea quality is superior, its shape can also be divided into strip tea, pointed tea, flake tea, needle-shaped tea, etc., strip roasted green, the shape is delicate and slightly curled, the buds are fat, uniform, sharp, shaped like "finch tongue", the color is golden and oily, commonly known as ivory, the aroma is fresh and long, the soup color apricot yellow is clear and bright, the taste is mellow and fresh, the bottom of the leaves are thick and bright, the buds at the bottom of the leaves are thick and bright.
#04 Sunburn
Is the use of sunlight for sun drying, mainly distributed in Hunan, Hubei, Guangdong, Guangxi, Sichuan, Yunnan, Guizhou and other provinces have a small amount of production, sun green tea to Yunnan large leaf species of the best quality, called "Dianqing", other such as Chuanqing, Qianqing, Guiqing, Eqing and other qualities have their own advantages, but not as good as Dianqing.
#05 Steamed green
Steaming to kill qingqing is an ancient method of killing green in China. During the Tang Dynasty, it was transmitted to Japan and has been passed down to the present day; while China has changed to pot stir-fry since the Ming Dynasty. Steaming green is the use of steam to destroy the enzyme activity in fresh leaves, the formation of dry tea color dark green, tea soup light green and tea bottom green "three green" quality characteristics, but the aroma is more stuffy with green gas, astringent is also heavier, not as fresh as the pot fried green tea. Due to the needs of foreign trade, China has also produced a small amount of steamed green tea since the mid-1980s. The main varieties are Enshi Yulu, produced in Enshi, Hubei, and Chinese Sencha, produced in Zhejiang, Fujian and Anhui provinces.
#06 Kneading
Kneading is a process in which green tea shapes its shape. By using external forces, the blades are kneaded lighter, rolled into strips, reduced in volume, and easy to brew. At the same time, some tea juice overflows and adheres to the leaf surface, which also plays an important role in improving the taste concentration of tea. The kneading process of making green tea is divided into cold kneading and hot kneading. The so-called cold kneading, that is, the green leaves are kneaded after being cooled; hot kneading is the kneading of the green leaves without being cooled and while they are hot. Young leaves should be kneaded cold to keep the yellow-green bright soup color on the bottom of the tender green leaves, and old leaves should be kneaded hot to facilitate the tight knotting of the cords and reduce the crumble.
#07 Dry
For the purpose of drying, evaporate the water, and finish the shape to give full play to the aroma of tea. There are three forms of drying, frying and drying. The drying process of green tea is generally dried first, and then fried. Because the tea leaves after kneading, the water content is still very high, if directly fried dry, it will quickly form a clump in the pot of the frying machine, and the tea juice is easy to stick to the wall of the pot. Therefore, the tea leaves are dried first, so that the moisture content is reduced to meet the requirements of the pot frying.
Green Tea Competition Venue Anhui Shuimotingxi Scenic Area
The venue of the green tea competition was officially determined in the Anhui Shuimotingxi Scenic Area! Shuimo Tingxi Scenic Area is located in the territory of Tingxi Township in the southeast of Jing County, Xuancheng City, integrating green mountains and green water, Linhai tea garden, strange flowers and strange trees, strange rocks and deep pools, surrounded by clouds steaming Xiawei, streams and rivers flowing, like an out-of-print situation of a superior ink landscape painting. The local development pays attention to the three major concepts of "ecology, wild fun and low carbon", and has the basic energy values of the four elements of human longevity " sunlight, air, water and magnetism", which is similar to the five longevity villages recognized by the world.
On May 23, authoritative experts helped, and big coffee gathered,
The Rare White Cup "Chinese Star Tea Maker" Green Tea Contest is about to open!
We are in Anhui Shuimotingxi Scenic Area and you are not separated!