Distinguish spring tea, summer tea, autumn tea and winter tea by brewing
Spring tea: when brewing, the tea sinks quickly, the aroma is strong and lasting, the taste is mellow, the soup color is clear and bright, the bottom of the leaf is soft and thick, there are many normal buds, the veins are dense, and the green sawtooth is not obvious. Summer tea: when brewing, the tea sinks slowly, the aroma is not high, the taste is bitter, the bottom of the leaf is thin and hard, the "terminal bud is not obvious" is relatively more, the leaf vein is thicker, and the leaf margin is serrated obviously.
Autumn tea: the aroma is not high, the taste is light and slightly astringent, there are many opposite leaves, the leaf margin is serrated obviously, and the leaf size is different.
Winter tea: the aroma is lighter and the taste is softer than spring tea.
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Processing Technology of Pu'er Tea
When it comes to the unique quality characteristics of Pu'er tea, it mainly depends on two aspects: one is to make Pu'er tea, which must be Yunnan big leaf tea. Because the contents of tea polyphenols, catechins, caffeine, theanine and water extract in large-leaf tea trees in Yunnan are generally higher than those in small and medium-sized tea plants. The second is the special production technology of Pu'er tea. The production technology of Pu'er tea can be divided into traditional technology and modern technology. With regard to the traditional technology of Pu'er tea, Zou Hongjie, a famous Pu'er tea expert and professor of Yunnan Agricultural University, wrote this in the book Yunnan Pu'er Tea.
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Tea from steaming to stir-fried
Compared with cake tea, the aroma of tea is better preserved in steamed green powder tea. However, the use of steaming green method, there is still a disadvantage that the aroma is not strong enough, so the use of dry heat to give full play to the aroma of tea fried green technology. In the Ming Dynasty, the method of stir-frying green tea is becoming more and more perfect, which is recorded in detail in Zhang Yuan's Tea record, Xu Cishu's Tea Shu and Luo Lin's Tea interpretation. Its preparation method is generally: high-temperature green, kneading, re-stir-frying, baking to dry, this process is very similar to the modern stir-fried green tea method.
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