Processing Technology of Shucheng Orchid Tea

Shucheng Orchid Tea is produced in Anhui Province, China. Orchid tea has two origins: one is that the bud leaves are connected to the branches, shaped like a branch of orchid flower; the other is that when the orchids are in full bloom in the mountains, the tea absorbs orchid fragrance, so it gets its name.

Picking: open the garden from before and after the grain rain, one bud two or three leaves to make small orchid tea, one bud three or four leaves to make big orchid tea. Fresh leaves collected back after drying surface water, timely payment system, and strive to be collected now system.

Technology: divided into three processes: de-enzyming, early baking and foot width.

De-enzyme: De-enzyme with inclined pan, two or three in a group, built into a stove. Fried tea bamboo broom points big, medium and three kinds, big broom bamboo silk is thicker and harder, small broom bamboo silk is thinner and softer, bamboo silk and handle each long enough, diameter thick three or five inches, according to fresh leaves old and tender degree different and selected. De-enzyming temperature, the first pot bottom slightly red, the rest of the pot temperature decreased in turn. The amount of leaves thrown is 100-150 g, and shall not exceed 250 g. Fresh leaves under the pot, with bamboo broom rotation stir fry, shake away steam, action first slow and then fast. When the leaves are soft, tighten them tightly and twist them into bamboo filaments to knead them. Tight and loose to combine, leaves in the bamboo broom throughput, that is, tight to rub, loose to thoroughly. Two kinds of stir-fry method skilfully stir-fry combine, make the leaf both rub into strips, and keep the green color, fresh fragrance. Three pots are used to remove the enzyme, one pot is fried, two pots are fried, and three pots are fried into strips.

First drying and full drying: first drying temperature is high, leaf quantity is small, full drying temperature is low, leaf quantity is large. Turn over while baking, gently turn over frequently to prevent broken buds and broken branches. After the first drying to 70 dry, spread cool pick, carry on foot drying. When fully dried, it is stored in barrels.

Features: The rope is curved and hooked, the bud leaves are blossomed, the color is green and even, the peaks are revealed, the orchid fragrance is fresh and lasting, the taste is mellow, the soup color is tender green and clear, the light golden luster is pan-yellow, the leaf bottom is even, it is tender yellow and green, the stem buds are strong, the leaf quality is thick, and it looks like an orchid blooming when brewing.