Pingshuizhu tea, the general raw materials are relatively old. Mainly exports. Emeralds and the like are relatively tender and costly, and are mainly sold in China.
Emerald:
Ecological tea garden
Emerald Tea Garden is located in Guizhou Plateau, with high altitude, low latitude and little sunshine. Choose the original mountain forest land with good environmental ecology, no industrial production enterprises around for dozens of kilometers and thick soil layer. The institutions with EU testing standards will test and monitor the pesticide residues, heavy metals and air quality in this area, and can only plan reclamation after meeting the planting standards of organic tea gardens, and can only plant after the land is improved. In addition, the base also needs to pass the EU organic certification and export base filing.
On the fertilization of tea garden, the base applied organic fertilizer or ecological farmyard manure three times a year, and banned germination accelerator, and cooperated with Guizhou University to develop special organic fertilizer for tea garden, and the experimental fertilizer has been put into tea garden; In the prevention and control of tea garden pests, all green prevention and control technologies such as solar insecticidal lamp, armyworm and pesticide control are adopted, and chemical pesticides are not used from the beginning of tea seedling planting; Popularize mechanized management of tea garden picking, manually weed for five to seven times, and ban herbicides. Tea green is mainly composed of one bud, two leaves or three leaves, and the picking period is 120 days.
production flow
Fresh leaf sampling
Before picking fresh leaves, take samples from fresh leaves to test whether pesticide residues and heavy metal contents meet EU standards. It can be mined and processed after reaching the standard.
Tan Qing
Adopt natural withering and blowing. Fresh leaves entering the factory must undergo a series of physical and chemical changes, which will reduce the water content in fresh leaves, make grass fragrance disappear, show fragrance, increase the amino acid content and increase the water extract content. Moderate decomposition of chlorophyll will deepen the color of leaves, reduce the brittleness of leaves, make leaves wilting, and help improve the shape and endoplasm of "Jade" tea.
Heat the green bamboo strips to prepare for writing.
The purpose of enzyme deactivation is: firstly, inactivate the enzyme activity in fresh leaves through high temperature, stop the enzymatic oxidation of tea polyphenols in fresh leaves, and keep the processed leaves green; The second is to use high temperature to promote the transformation of ingredients contained in fresh food, develop aroma and emit grass gas; Thirdly, evaporating part of the water will make the tea soft and enhance its toughness, which will help to knead the tea into strips and lay a good foundation for the shape of "Jade" tea.
rotate
Make the tea roll tightly, shrink the volume, shape and twist properly, make the leaf cells twist and the tea juice overflow, which is beneficial to improve the color of tea, increase the degree of bubble resistance and improve the freshness of tea.
Dry and fragrant
The purpose and function of aroma enhancement: to maximize the aroma of tea and form the pure aroma of "Jade" tea.
improve
Through the exquisite production line, the crude tea is classified through the processes of screening, color selection, aroma enhancement, manual visual inspection, uniform stacking and so on, and foreign bodies such as yellow tablets and tea stems are removed to ensure stable product quality.
official rank
Grade I: granular disc-shaped, dry tea is even and thick, and its appearance is green and moist; Yellow-green tea soup has bright color and pure taste; The leaf bottom is relatively complete, soft and bright green; Pure aroma, delicate fragrance and delicious.
Super grade: granular disc-shaped, dry tea is even and thick, and its appearance is green and moist; Yellow-green tea soup has bright color, pure taste, complete leaf bottom, soft and green; The fragrance is rich and lasting, showing the vitality of spring.
Super grade: granular disc-shaped, dry tea is even and thick, and the appearance is green and delicate; The tea soup is bright yellow-green, with pure taste; The whole bud leaves are relatively complete, soft and bright green; The aroma is rich and lasting, and the spring is full.
Brewing method
1, hot bubble method
Boil a cup/kettle with water temperature (it is recommended to use a white bowl or helicopter cup), add tea leaves, and add hot water at about 85℃ (water is boiled until boiling, and then cooled). Every 1g tea is about 50ml of water, and the soaking time of 1~3 10- 15s and 4~7 is extended to 20~25.
2, cold bubble method
Emerald green tea can not only be soaked hot, but also be fresh and pleasant in summer. Mineral water or cold boiled water will do. Every 1g tea can be drunk after 20-30 minutes, and the tea tastes better after being left for one hour.
Characteristics of pearl tea:
Round and compact in appearance, granular, green in color, and thick in body and bones, like pearls. Strong fragrance, durable foam resistance, yellow-green leaves and bright buds.
bead tea
Done.
Pearl tea is a kind of "round fried green", also known as "flat fried green" Named after its origin in Pingshui Town, Shaoxing County, Zhejiang Province, refined tea for export is called pearl tea or "Pingqing".
Pearl tea, known as "green pearl", is mainly sold in northwest Africa, and there are also some markets in the United States and France. The exported "Tiantan Brand Pearl Tea" won the gold medal at the 23rd World Quality Food Selection Conference in Madrid, Spain in 1984.