MySheen

Processing of Longnan Jasper Tea

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, Longnan Jasper Tea is produced in Longnan Tea area at the junction of Gansu, Shaanxi and Sichuan in the south of Gansu Province. The climate of the producing area is warm and humid, with fog in the morning and evening in sunny days, cloudy and rainy days, with unique growth conditions of tea trees at high latitudes and high elevations. Longnan Jasper Tea is made from delicate buds of small and medium-sized leaf species picked from Qingming to Grain Rain as raw materials and processed by green killing, striping, drying, refining and other processes. Its shape is straight and slender, the color is green and smooth, the aroma is clear and elegant, the taste is mellow and fresh, and the bottom of the leaf is tender and green. 2003

Longnan Jasper tea is produced in Longnan tea area at the junction of Gansu, Shaanxi and Sichuan in southern Gansu Province. The climate of producing area is mild, fog is everywhere in the morning and evening when it is sunny, cloudy and rainy all day, and tea trees have unique growth conditions of high latitude and high altitude.

Longnan Jasper tea is made from tender bud leaves of tea plants with small and medium leaves picked from Qingming to grain rain, and processed by such processes as deactivation, strip arrangement, drying and refinement. Its shape is straight and slender, the color is green and moist, the aroma is elegant, the taste is mellow and fresh, and the leaf bottom is tender and green. 2003-2006 In 2006, Longnan Jasper Tea won the organic tea certification of Hangzhou Zhongnong Quality Certification Center; April 2006, at the 3rd China Ningbo International Tea Culture Festival, Longnan Jasper Tea won the Silver Award of "Chinese Green Tea" in 2006.

1. Picking and mining in early April. Special tea than just sprouted tea buds do not spread out mainly, a bud tea selection of a leaf early development bud leaves. Fresh leaves are placed in bamboo baskets. After harvesting, fish leaves, old leaves and scales are manually removed to ensure that the raw materials are even, and then thinly spread on bamboo plaques for 2-6 hours.

2. 6CS-30 or 6CS-40 roller tea fixing machine is adopted. When the air temperature at the outlet of the barrel reaches 90 ℃, the leaves are thrown, and the moisture content of the tea leaves is reduced to 55%, and the weight loss rate is 50%. De-enzyming leaves in time shake scattered, evenly spread thin on the bamboo plaque cooling, but also available electric fan cooling.

3. Put in the tea leaves when the temperature of the multi-function frying machine reaches 120 degrees Celsius. The 5-slot model is about 0.5 kg each time. The reciprocating frequency is about 120 times/minute. The first 3 minutes are not pressurized. Then reduce the reciprocating frequency of the machine to about 105 times/minute, put in a light pressure rod and fry for 2 minutes, and then fry for 1-2 minutes without pressure. Finally, pressure stir-fry for 4-6 minutes, when the shape of the tea bar is basically flat and tight, take out the press bar, stir fry for about 1 minute and take out of the pan. The whole strip time is 10-12 minutes.

4, drying using a famous tea baking machine, the temperature is about 110 degrees. When the moisture content drops below 6%, the tea bar is hand twisted into powder and then cooled.

5. Carefully cut the end and pick it manually. Grading, packaging, storage,@#@136 @#@.

 
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