The Processing Technology of Haoming Tea
Haoming tea is jointly developed by Haoming Tea Company of Yizheng City, Jiangsu Province and Nanjing University, and is produced in the west of Yangzhou, the ancient city of Jiangbei tea area. Affected by the unique regional environment, the quality is green, flat and straight, fragrant and long-lasting, the soup is clear and bright, the taste is fresh and mellow, the leaf bottom is tender and even, and durable and deeply loved by consumers. This tea was designated as the special tea for the rostrum of the 11th Asian Games in 1990 and won the prize in China in 2000.
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Planting techniques of Baiya Qilan Tea
Tea tree is a perennial crop, and the construction of a new tea garden is the basis of tea production. As long as it is planted well, long-term economic benefits can be obtained. Therefore, we must seriously pay attention to the quality, start from the basic work, seriously select the land and open the garden, in order to achieve the goal of long-term high yield and high quality. The growth and development of Baiya Qilan is an entity with the external environment. The quality of the garden is closely related to its quality. Therefore, when selecting the garden, we should focus on whether the climate, soil, water quality, topography and other conditions are suitable for cultivation, according to the characteristics of Baiya Qilan tea.
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Manufacturing technology of black tea
Black tea in China includes Kongfu black tea, black broken tea and small black tea, and their preparation methods are more or less the same, with four processes: withering, rolling, fermentation and drying. The quality of all kinds of black tea is characterized by red soup and red leaves, and the formation of color and aroma has a similar chemical change process, but there are differences in the condition and degree of change. Taking Gongfu black tea as an example, this paper briefly introduces the manufacturing technology of black tea. (1) withering refers to the process in which fresh leaves lose water for a period of time and make certain hard and brittle stem leaves wilt and wither. It is the first preparation of black tea.
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