Lu Yu, "tea" and there are records of Qingcheng tea. Five Dynasties Mao Tin "tea spectrum," reads: "Qingcheng, its cross-source, Buxus, beak, wheat stars, cover constructed, whichever is bud." Qingcheng Mountain is located in the Song dynasty began to tea plantation, and formed a set of tea process. "Qingcheng snow bud" as the 50's created a new tea varieties. Snow Bud Qingcheng beautiful slightly curved shape, Pekoe evident, clear soup green.
Qingcheng tea has a long history of the Song dynasty that set the tea plantation, and the formation of traditional crafts. After 50 years from the founding of the PRC to produce a new tea shoots Qingcheng snow. The determination of amino acids in the tea contains up to 484.29 mg / 100 grams. Color, smell, taste, shape are attained superior. Sichuan Province in 1982, was rated high-quality products.
【Features】 annual Qingming process a few days before and after the harvest as a bud leaf tea raw materials, demand shoots full-length 3.5 cm, fresh Leveling, no flowers, and miscellaneous leaves, leaf diseases and insect pests, to clip leaves, deformed leaves, single Ye.
【Process】 leaf tea with a bud leaf as the standard. Processing technology is divided into crank, sharing cold rolled, two fried, spread cool, re-rub, three frying, baking, Kam assessment, selection, re-fire and other processes. Fixing carried out in the flat pot, crank up the quality through the sharing of cool leaf rolled after. 2 frying, re-rub, three fried soft key is to make tea, and a bar, to create the conditions for shaping. Plastic surgery carried out in the pot, its law is Article rubbing tea wok, pot temperature and the first from high to low, stir-fry until tea, when the water content of about 16%, to mention dollars, to be Pekoe revealed that the pan cool share. And then baked to 6-7% moisture content when drying out. After the tea and then baked, the review by package selected, and finally by the resumption of the fire Titian, drying to water content of 4 ~ 5% out of baking store.
1, crank up, duplicating the color to use both hands, shaking with nausea;
2 years with the regiment in the bamboo winnow rubbing and hand-rolled Tuirou method to keep the shoots integrity;
3, 2 frying, pan temperature to maintain 80 to 100 degrees Celsius, to 78 into a dry clean wok;
4, wok rubbing of plastic, to mention cents;
5, baking, high-quality charcoal for fuel, bamboo basket, put a layer of toilet paper, tea, put toilet paper on the baking, bake the moisture content of 6 ~ 7% only;
6, selected to take, single-pot selection, the foot fire packaged storage.
【】 Qingcheng Snow Bud Tea appreciation in recent years to explore the ancient tea production techniques, in accordance with the characteristics of Qingcheng tea and absorb the benefits of traditional tea technology, improve, develop, create betrayals. Picking a few days before and after the vicinity of cemeteries, to a bud leaf as the standard. Asked shoots full-length 3.5 cm, fresh even and orderly. Snow Bud Qingcheng beautiful slightly curved shape, Pekoe evident, fragrant flavor Shuang, liquor color clear and bright, anti-brewing.
Poetry as evidence】 【Tea in 1988, Mr. Zhao Puchu to Dujiangyan, the taste buds Qingcheng snow, the pleasure Authors: Qingcheng is good, one must cave heavens and tea, do not stay after the lingering fragrance of the tongue, with both owned by the Qing Mei Fa heart flower, AW Self-Xian Jia Ming.
