Green tea origins include Yunnan Jinggu, Yuxi, Wenshan, Chuxiong, Jianghe, etc.; Zhenyuan, Duyun, Zichuan, Zunyi, etc. in Guizhou; Sichuan, Nanjiang, Chengkou, Dazhu, Daxian, Tongliang, etc.; Provinces Zhanjiang, Zhaoqing, Foshan, etc.; Guangxi Zhuang Autonomous Region Shanglin, Lingui, Luocheng, Lingxi, Yulin, etc.; Hunan Province, Zhangzhou, etc.; Hubei Province, Badong, etc.; Shaanxi Province, Ziyang, Ankang, Nanxun, Zhenba, Ping Li, Shiquan, Baihe, Xixiang, Lantian, Quanquan, Ningshan, etc.; Gushi, Guangshan, Luoshan, Hengchuan, Xinxian, and Shangcheng in Henan Province.
[quality characteristics]
The quality characteristics of Yanqing Maocha are that the appearance of the bar is thick and plump, and the bark is revealed. The color is dark green and oily. The aroma is rich in alcohol, rich in astringency, resistant to brewing, the soup is bright yellow and green, and the bottom is thick.
The quality of the sun-dried green tea is best made from the Yunnan Daye species. Evergreen has been producing for thousands of years and is a premium raw material for the production of wolfberry tea and Puer tea.
[Processing process]
Sun-dried Maocha, mostly with a bud with two leaves or a bud with three leaves and the same tenderness of the leaves, single leaves for the procurement of raw materials. Tea farmers
Making sunburn, fixing green with 2 feet 4 wok, once casting leaves 2 kilograms, low temperature stir fry until the leaves are soft and clear fragrance, immediately spread pan cool. After rubbing the crumbs with handwork, rubbing the crumbs, and kneading them into a tea bar, shake loosely the bonded tea lumps and spread it in the sun until it reaches 50 percent dry; until the tea bar wet embryo color changes from yellow to green When it is green, it is still used for the second re-kneading by hand. After the re-kneading, it is still necessary to shake off the bound tea leaves, straighten the tea bars, and continue to dry in the sun to dry. Thousands of sun-dried hairs can be stored or sold, but they can also be converted into Puerh cooked tea.
In recent years, there have been a large number of mechanisms for drying sun-dried hair-like teas, which have been kneaded by drumming machines and then dried by sunlight.
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