Distinguish spring tea, summer tea, autumn tea and winter tea by dry leaves
Spring tea: spring tea is characterized by tight knots, fat and heavy buds and leaves, rich aroma and occasional young fruits the size of mung beans.
Summer tea: the rope is loose, the tea is light and loose, the tender stalk is thin and long, the tea fruit is the size of a rosary, the bud tip is often fluffy, and the aroma is slightly old.
Autumn tea: tea is of different sizes, the leaves are thin and thin, and the aroma is peaceful, occasionally sandwiched with tea buds and flowers.
Winter tea: the appearance color of tea is slightly light emerald green, the yellow piece of Mao tea is a little more, and the overall color is uneven.
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Traditional processing method of Pu'er tea
Pu'er tea is made from the fresh leaves of Yunnan big-leaf tea trees as raw materials, which has the characteristics of strong flavor, bubble resistance and mellow flavor. The production of Pu'er scattered tea is that the fresh leaves are first made into sun-dried Mao tea by killing, kneading and drying, and then piled up, dried and screened in a moderate tide. Pu'er scattered tea can be processed and made by the farmers themselves. The specific steps and methods are as follows: first, kill the green. Most of them use pot type to kill green, because the water content of big leaf tea is high, so it must be combined with stifling and shaking when killing green, so as to make the fresh leaves lose water evenly and achieve thorough killing.
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Variety of tea: hairy crab
It belongs to asexual reproduction system. It is a national improved breed. Originated in Fumei Village, Anxi County, Fujian Province, it has a history of more than 80 years of cultivation. Morphological characteristics: shrub type, middle leaf, middle bud species. The plant has no obvious trunk and is divided into two parts. The spring buds germinated in late March, the peak period of one bud and three leaves was in the middle of April, and the 100 buds weighed 69 grams. The buds are thick and fluffy, the internodes are short, processed into green tea, the strips are tight, the buds are exposed, and the fragrance is mellow. The quality characteristics of fresh leaves with one bud and two leaves: tea polyphenols 20.1%, amino acids 3.0%, caffeine 4.0%, total catechins 158
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