Processing technology of black tea
Black tea is divided into two kinds: domestic and export. Export black tea was processed in Zhejiang before 1966. Since 1967, the reformed Yue black leaf tea and the second set of Gongfu black tea in the country have naturally produced fragments of black tea (that is, rolled broken black tea). The standard of product specification has been implemented for domestic black tea since 1971. Zhejiang Maohong is selected as the raw material for the refining of black tea.
The refined processing process is as follows: raw material blending, graded payment system, using two-stage payment system single-stage (main) recovery, divided into itself, long body, garden body, light weight, picking the first five ways to take materials. The specific operation is divided into sieving, shaking sieving, sieving, fan, picking and other processes to make all levels of sieve tea, and then sample matching, uniform packing. According to the quality and market needs, its product specifications are divided into: export black tea product specifications, lobed tea, broken tea, sliced tea, final tea; domestic black tea product specifications, divided into grades 1 to 5. The main refined processing enterprises are Shaoxing, Hangzhou, Huzhou, Ningbo Beilun and other tea factories. Most of the products processed for export are transferred to Zhejiang Tea Import and Export Corporation for export, with an annual export volume of more than 300 tons, which are sold to Europe and other countries.
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"Wudong Green Peak" is recognized as a famous Chinese tea.
Recently, the book "Chronicles of famous Chinese Tea" edited and published by the Ministry of Agriculture was published. The Fog Cave Green Peak produced by Lichuan Zhonglu is included in the book, which uses more than 3,000 words to introduce in detail the growth environment, production technology, cultural connotation and sales of the Fog Cave Green Peak. The teas included in the book are all famous Chinese teas recognized by national experts.
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From steamed green cake tea to steamed green loose tea
In the production of steamed green cake tea, in order to improve the shortcomings of difficult to remove bitterness and incorrect aroma, the steamed green cake tea was transformed into steamed green powder tea without kneading and pressing after steaming, and the aroma of the tea was maintained. This kind of reform appeared in the Song Dynasty, "Song Shi Food Chronicles" contains: "there are two kinds of tea, called piece tea, called loose tea", piece tea is cake tea. In the Agricultural Book of Wang Zhen in the Yuan Dynasty, there is a detailed record of the process of steaming Qingsan tea at that time. Steamed, spread thin with basket foil, knead it in wet, bake it and spread it evenly.
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