The processing procedure of Longxu Tea

Longxu tea is a special time black tea created by Ning Hong Tea Village, Manjiang Township, Xiushui County, Jiangxi Province. it sprang up at the same time as "Ning Hong" during the Daoguang period of the Qing Dynasty, and got its name because its tea "wears a red robe and looks like beard". Longxu tea is exquisite in material selection, fine production, unique style and excellent quality. In the past, all tea shops (factories) in Manjiang put 5-24 Longxu tea cover noodles in the first batch of high-quality "Ning Hong" tea boxes (commonly known as tribute boxes) exported every year, as a lottery head and mark, the products sold well in Soviet Russia, Europe and the United States. The tea is also packed in small refined wooden boxes and exported separately, with a price of up to one silver dollar each. Longxu tea has a unique artistic style and special with, fragrance, taste, shape, suitable for brewing in a covered glass, in order to appreciate its beautiful shape. When brewing, find the color thread, remove the flower thread and put it into the cup. At this time, the whole Longxu tea sinks in bundles at the base of the tea, while the buds are scattered upward, just like a bright chrysanthemum. If it is sunken and floating, it is novel and beautiful, so it has the name of "chrysanthemum at the bottom of the cup".

The aroma of Longxu tea is fresh and fragrant, the taste is mellow and refreshing, the soup color is red and bright, brewing 3-5 times, the color, fragrance and taste are still good.

In 1982 and 1985, Longxu tea won the certificate of famous tea and the certificate of good quality at the appraisal meeting of famous tea in Jiujiang area. In 2002, he won the excellent Product Award of the second China Jiujiang Agricultural and sideline products Exhibition. In 2004, he won the Jiangxi famous Tea Special Award. Longxu tea is divided into eight processes, which are briefly described as follows.

1. Picking

Fresh leaves should be made of buds with vigorous growth, strong tenderness and strong bud head, with one bud, one leaf and two leaves, and a small amount of one bud and three leaves. Do not pick diseased insect leaves, purple bud leaves, Rain Water leaves and clamp leaves. The size and length of bud leaves are basically the same.

2. Withering

The fresh leaves should be gently spread evenly on the bamboo curtain and spread separately according to the picking order, with a thickness of about 3CM. According to the temperature, turn the fresh leaves 1-2 times every 2H, the action should be light. When natural withering, the bamboo curtains near the window and indoor bamboo curtains should be changed in time, so as to be consistent with the withering degree of the same batch of raw materials. When indoor conditions permit, try not to use daylight withering.

3. Knead and roll

It is appropriate to use miniature kneading machine to knead and twist. Knead the leaves in buckets evenly, press them gently with the palm of your hand, and avoid heavy pressure. Knead about 30min, tighten the tea strips as a moderate, and then unblock manually.

4. Fermentation

The crumpled leaves are evenly sprinkled into the fermentation box with the specification of 60cm*40cm*12cm, and the fermentation leaves are flush with the edge of the box as an appropriate amount, so as to prevent the lack of oxygen supply and uneven fermentation caused by the conical pile. The fermentation box is covered with semi-dry and wet cloth and placed in an environment with a humidity of about 95% and a temperature of about 24 degrees. When most of the fermented leaves turn yellow, they can be transferred to the next process.

5. Go over the red pot

The purpose of this process is to quickly inhibit the activity of the enzyme, prevent it from continuing fermentation, and improve the shape of tea strips to make up for the deficiency of kneading and forming. The pot temperature is high and the amount of tea is moderate.

6. Tie the handle

After the tea after the red pot is cooled, select complete tea strips to tie the handle, do not use a single leaf. Straighten the complete tea strips one by one, align the base, take about 100 tea strips as a handful; tie the short tea strips in the middle, wrap the long tea strips on the outside, and fasten them with white cotton thread from the tip of the base bud, so that the shape is in the shape of a large brush full of ink.

7. Drying

The tea handles are arranged one by one in a ring at the baking core and baked gently in a conventional baking cage. Turn the tea several times in the middle of baking. The temperature should be high before and low after. It takes about 36 hours to bake.

8. Prick the flowers

Remove the white cotton thread of the shaped tea, then tie the white thread at its base, and tie the tea body into a network with white, green, yellow, blue and red silk thread. After the flower thread is tied, the thread is pierced into the tea handle with a needle.