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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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: mild aroma and softer taste than spring tea
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Yellow tea review
The shape of yellow tea is obviously different due to different varieties and processing techniques. For example, Junshan Silver Needle Tea is in the shape of a needle, the bud head is fat and full of hair, and the bud is thin and flat, little is bad. The masked yellow buds are flat and straight, the buds are strong, and the buds are curved and thin. Luyuan tea with the cable tight knot curling ring, Xianhao for the best, the strip is loose and straight, not obvious for the poor. In Huangda tea, it is better to have thick leaves, long and strong stems and connected leaves, while leaves like leaves, thin and short stalks, separated stem leaves or broken stem leaves are worse. The color is drier and darker than yellow, golden yellow is the best, and the color is dry and dark.
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