Laozong black tea refers to the semi-arborescent ancient tea tree growing in Wuyishan National Reserve at an altitude above 1200 or in the wild forest, and is made according to the processing technology of Zhengshan small black tea. The trunk of old fir black tea is covered with green moss on the branches of tea trees. Looking at the tea tree with old fir black tea from a distance, I vividly remember the vicissitudes of history, as if telling the world about the past. Although the old fir trees are tall and lush, they have less output and higher requirements for the growing environment. Therefore, old fir black tea is extremely precious.

2. Processing technology of old fir black tea

The processing technology of old fir black tea is still complicated, which can be divided into primary processing and refining processes.

Primary production process: picking-withering-rolling-fermentation-red pot-reheating-crude tea.

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There are two ways to wither small black tea: sunlight withering and heating withering. In Tongmuguan area, there is more rain and less sunny days in the tea kneading season, so indoor heating is generally used to wither. Every tea factory is more or less equipped with withering troughs. Fresh leaves are gently laid on barbed wire, and some water is lost by mechanical blowing.

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After the tea leaves wither moderately, they can be twisted. Under the action of external force, the cells of tea green are destroyed and the tea juice overflows, which promotes the reaction of tea chemicals and enriches the taste of tea soup. The degree of kneading plays an important role in the later fermentation. In the early stage, it was kneaded by hand until the tea strips were tightly rolled and the tea juice overflowed. Now, it's a tea kneading machine.

Fermentation is an important means to form theaflavins and thearubigins. The quality of tea is determined by fermentation, especially the old fir black tea, which has large and thin leaves and is difficult to master. Generally, skilled tea makers make their own tea. Small black tea is heated and fermented, and the tea blank with moderate twisting is placed in a bamboo building for compaction, and covered with cloth or thick cloth. Fermented by the enzyme of tea itself, the fermentation time of each tea is different, which depends on green fermentation.

Guohongguo

This is a unique process of small black tea. The function of the red pot is to inactivate enzymes and stop fermentation, so as to ensure that the aroma of small black tea is sweet and pure, and the tea soup is Huang Liang and sweet. The method is that when the temperature of the iron pot meets the requirements, the fermented leaves are put in and stir-fried with both hands. This technology requires strict requirements, and too long or too short a time will damage the quality of tea. At present, Tongmuguan seldom uses hot pot.

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The dried old fir black tea was screened to remove coarse leaves and coarse old tea stems, and then put on a baking cage for re-baking, so as to reduce the moisture content and ensure the quality of tea.

Refining process: grading stacking-screening-air separation-drying-uniform stacking-packaging-finished products.

The quantity of old fir black tea in Mutong village is small, and the refining process is greatly reduced.

3. Quality characteristics of aged fir black tea.

According to the combination of new and old technologies, the finished tea strips are plump and brown in color, mellow in taste, fragrant like flowers and leaves, and rich in aroma, with unique floral fragrance, honey fragrance and unique "cedar rhyme" flavor as the main quality characteristics.