Storage skills of new tea
1. Quicklime storage method. Wrap and tie the tea in thin Kraft paper, arrange the layered ring around the dry and closed ceramic altar, put the quicklime bag in the middle of the tea bag, seal the jar mouth, and place the altar in a dry and cool place. The raw lime bag is changed every 1-2 months, so that the tea can be preserved for a long time without going bad.
two。 Charcoal storage method. Put the charcoal 1kg into a small cloth bag, put it into the bottom of the tile altar or small iron box, then arrange the packaged tea on it layer by layer, until the jar is full, and then seal the jar mouth. The charcoal is changed once a month.
3. Thermos bottle storage method. Put the tea in a newly bought thermos, then seal it with white wax and wrap it with adhesive tape. This method is most suitable for keeping tea in the family.
4. Chemical storage. Fix the deoxidizer on a corner of the thick plastic bag, then put the tea into the bag and seal it. The deoxidizer can absorb the oxygen in the bag within 1-2 days and achieve oxygen-free storage with good results.
5. Cold storage. Put the new tea with less than 6% water content into iron or wooden tea cans, seal the can mouth with adhesive tape and put it into the refrigerator for cold storage at 5 ℃ for long-term storage.
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Control of tea false-eyed small green leafhopper
Tea false-eyed small green leafhopper alias false-eyed small green floating dust, small green leafhopper and so on, is one of the most important insect pests of tea in Fujian Province. The adult and nymph were mainly used to suck the juice of the tender shoot of the tea tree, and the female adult laid eggs in the stem of the tender shoot, which hindered the growth of the tea tree, curled and hardened the leaves of the damaged buds, and scorched the leaf tip and leaf edge, which affected the yield and quality of tea. The insect occurs for many generations a year in Fujian Province, and the generations overlap. It occurs 12-13 generations a year in low mountain tea areas, and the damage peak period is from May to June and September to October.
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Refined processing of Mei Tea
The shape of its product is called eyebrow tea. Mei tea is one of the major export teas of Zhejiang green tea. Mei tea is made from long fried green (Hangzhou fried green, then fried green, warm fried green) as raw materials, refined and blended. The refined processing adopts the way of single-stage payment and multi-stage recovery of the finished product, and its processing technology is as follows: raw material blending, grading, dividing itself, garden body, long body, sub-mouth and tendon. The processing operation is divided into Mao tea reheating rolling strip, sieving, screening, shaking sieving, cutting, picking, fan, toning train color, breeze cutting, semi-finished product, etc.
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