Longjing tea processing
Longjing tea is a kind of tea endemic to Zhejiang. In addition to Xihu Longjing Tea tea area, Chun'an and Lin'an also have a small amount of production. In 1960, we expanded the production of some high-grade Longjing tea in some areas of Fuyang, Xiaoshan and Yuhang, with an annual output of 250 tons. In 1965, in order to maintain the reputation of Longjing famous tea, it was only produced in Hangzhou Xihu Longjing Tea tea area. The production in Wenjiayan and Changhe area of Xiaoshan was renamed "Xianghu Flag Gun". The production in other areas was not used as Longjing tea, and the output decreased accordingly. In 1981, in order to meet the market demand for Longjing tea, "Xianghu Banner Gun" was renamed "Zhejiang Longjing" tea. After 1985, various tea areas in the province have developed Longjing tea production, all known as "Zhejiang Longjing" tea, with an annual processing capacity of about 5000 tons. Longjing tea processing technology is unique, high-and middle-grade Longjing tea is still processed by traditional manual stir-frying, divided into green pot and green pot.
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Current production management technology of spring tea
Early exploitation and early listing of spring tea, so as to increase the output and output value of spring tea, is the key to increase the income of tea farmers in the tea industry. Combined with the reality of tea production in Fuyang City, before spring tea mining, we should mainly do a good job in tea garden fertilization, tea tree pruning, freezing injury prevention, tea factory tea machine maintenance and so on. 1. Shallow ploughing and fertilization. Through shallow ploughing, the soil can be loosened, the soil temperature can be increased, and the early development of spring tea can be promoted. The shallow tillage time is generally carried out from the end of February to the beginning of March. When shallow ploughing is combined with spring tea sprouting fertilizer, in the tea garden without base fertilizer last autumn and winter, spring tea sprouting fertilizer and base fertilizer are applied at the same time, and the amount of fertilizer application depends on the tea yield.
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Aroma-increasing Technology of Natural liquid Tea
There are a large number of glycosides with monoterpene enols and aromatic alcohols as ligands in fresh tea leaves. In the process of tea processing, these substances are hydrolyzed by endogenous glycosidase to release volatile ligands, which is an important source of aroma of all kinds of tea flowers and fruits. It has been proved that there are β-glucosides, β-primroside and a small amount of other disaccharides in fresh tea leaves, which are mainly composed of cis-3-hexenol, linalool, methyl salicylate, geraniol, benzyl alcohol and 2-phenylethanol. After picking fresh tea leaves, they should be processed into all kinds of finished tea leaves.
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