Basic knowledge of Xinyang Maojian tea (2)
Cooked pot: it is the key process to shape, display aroma and improve taste.
The pot temperature is 80℃~ 100℃. At first, I turned the tip into tea with a tea handle and continued to use it. Wrap it up? Give priority to, pick and sprinkle from time to time, repeat, don't make the tea agglomerate, about 3~4 minutes, the tea strips are tight and the tea handle is slightly flat, proceed? Hurry up? Direct drive tea. When the tea sticks are slightly tight and not sticky, switch to the straight hand? Tidy up? , also known as shun tiao or grab tiao and jilt tiao. Grab some tea in the pot and hold it tightly, so as to catch the palm of your hand. Then in the heart of the pot 10 cm high, the wrist is hard, and part of the tea in the hand comes from? Throw it out of the tiger's mouth, spread it out and throw it on the upper edge of the teapot, and the tea leaves will naturally roll back to the center of the pot along the inclined pot. Repeatedly, the tea strips will gradually become compact, round and smooth. The tea in the cooked pot is 70% to 80% dry (water content is about 35%), and the tea strips are thin, straight, smooth and bright green. Wash the pan immediately and spread it on the dustpan. The whole process lasts about 7 ~ 10 minutes.
First baking: commonly known as? What happened?
Take 6~7 pots of tea leaves (1.5 ~ 2kg) from the cooked pot as a baking, bake as soon as possible, release water and shape. The initial baking temperature should be 80 ~ 90℃, and it should be gently turned every 5 ~ 8 minutes. After 20 ~ 25 min, the tea stick is shaped, and the hand is slightly poked, but the tender stems are constantly broken, and the color is bright green and slightly fragrant, so it can be baked. The water content is about 15%.
Spread cool
After the first tanning, spread it indoors in time, about 1 hour, with a thickness of about 30 cm.
Reheat: commonly known as? Two fires? .
The ignition temperature is 60℃~65℃. The amount of spreading leaves in each baking is about 2.5~3kg, and it is gently stirred every 10min. When the tea strips are fixed, the tender stems can be broken, and the hands feel prickly when grasping the tea leaves. Before getting off the kang, crush the tea leaves with your hands. Baked for about 30 minutes, the tea leaves are green, smooth, fragrant and high, and the water content is 6%~7%.
Picking: commonly known as tea selection.
Pick out foreign bodies such as green leaves, leaves, old branches and tea powder.
Re-baking:
Baking temperature is about 60℃, baking 3~3.5 Jin of tea every ten minutes, and baking the tea once when it feels hot with your hands. After 25 ~ 30 minutes, the tea leaves are green and smooth, with high and rich aroma, and then dried when they are kneaded by hand.
Characteristics of Xinyang Maojian tea:
1. The picking period is short. There are only about 20 days in a year, the week before mining in Tomb-Sweeping Day and before mining in Grain Rain. Therefore, due to the limitation of time and solar terms, the output is limited.
2. picky materials. Just pick a bud, a bud, a leaf, a bud and two leaves, that is, just pick the newly grown ones? Sharp? Its hair is very long and its fluff is very fine, so it is called. Maojian? . This way of obtaining materials is destined to be contrary to the uncontrolled mass production of black tea, and the output is very small. This is also the guarantee of quality-just take the essence and leave the rest.
3. Geographical restrictions. Only Xinyang, which lies between the Yangtze River and Huaihe River, produces it. Cha Sheng Lu Yu's "Tea Classic" gave a high evaluation of Xinyang Maojian tea after investigating various kinds of tea in Huainan. Huainan tea, Gwangju? Gwangju refers to the Huang Chuan area of Guangyang Mountain in Xinyang.
Second, Xinyang Maojian tea varieties differences:
I won't talk about the varieties of ordinary tea. Let's talk about it People generally don't know.
1. Camellia and Tiancha. That is, tea grown in the mountains and tea grown in the fields.
Tian tea has a thick soil layer, sufficient moisture and fertile land, so tea is fatter and longer. It is also for this reason that the quality of camellia is lower than that of camellia.
Camellia has thin soil layer, poor water content and thinner tea. The pulse of the earth is full of qi. So camellia is thin and short, but it is the top grade in tea. Everyone knows that, right? Does Shanyun make tea? That's what I'm saying.
2. Organic and medicinal fertilizers. Organic is relative to the use of pesticides and fertilizers. Except weeding, all plants that do not interfere with their natural growth are organic teas. However, in order not to grow insects, not to use pesticides, and to put chemical fertilizer on long and thick strips to promote growth, it is not organic tea.
With or without pesticides and fertilizers, the yield difference is more than double. Therefore, there are few pesticides and fertilizers, which is what tea farmers who sell by picking tea generally do. Only a few tea gardens reserved for relatives and friends will maintain their original ecological growth. Is it true?/You don't say. Organic tea? .
3. Real tea and fake tea. There are many tricks in this regard.
As mentioned earlier, due to the limitation of climate and region, Xinyang Maojian tea produces very little every year, so it is impossible to sell it all over the country. Therefore, before Tomb-Sweeping Day every year, there will be a large number of Hunan tea, Sichuan tea and Fujian tea that germinate earlier than Xinyang, posing as Xinyang Maojian tea flooding the market, knowing the source of goods, and it is almost impossible to tell. Is that what you usually say? Fake tea leaves don't belong? Xinyang Maojian Tea Of course, this does not mean that it is fake tea.
Quality characteristics of Xinyang Maojian tea;
The rope is thin, tight, round and straight, the color is turquoise, and white hair is exposed; The soup is green and bright, with fresh aroma and fresh and mellow taste; The buds at the bottom of the leaves are vigorous and green. Su Yi? Is it green, delicious and fragrant? Famous.
Classification standard and quality characteristics of finished tea
Xinyang Maojian tea belongs to a special kind of fried green tea, which is fried and inactivated. Its finished tea is divided into special grade, grade one to five and special grade.
Super grade: One bud and one leaf are in the initial stage of development, and the normal bud leaves account for more than 85%.
The appearance is thin, round, bright, straight and multi-milli, the color is light green and oily, the leaves are tender and even, the buds are blossoming, the leaves are soft and light green, the aroma is Gao Shuang, fresh and lasting, the taste is fresh and refreshing, and the soup is light green and bright.
Grade I: one bud and one leaf are dominant, with normal buds and leaves accounting for more than 80%.
The appearance is tight, round, straight and symmetrical, the color is green, the white hair is exposed, the soup is green and bright, the aroma is rich and long, the taste is slightly ripe chestnut, the taste is fresh and strong, the leaves are light green, delicate and even.
Grade II: One bud, one leaf or two leaves are dominant, and normal bud leaves account for more than 70%.
The rope is thin, round, tight, straight and even. The color is green and moist, and the buds are slightly exposed. Endogenous soup is green and bright, fragrant, with ripe chestnut fragrance, thick and sweet taste, and green, bright and even leaves.
Grade 3: one bud with two leaves or three leaves, with normal buds accounting for more than 70%.
The cable is still round, straight and not tight, and the color is green. Endosperm soup is yellow-green, bright, fragrant, mellow in taste, and green and bright at the bottom of leaves.
Grade 4: one bud with three leaves sandwiched between leaves, with normal buds accounting for more than 35%.
The shape of the rope is thick and round, neither tight nor straight, and the color is dark green. Endogenous soup has yellow-green color, pure aroma, mild taste and slightly thick and old leaves.
Grade 5: one bud with three leaves sandwiched between them, with normal buds accounting for more than 35%.
The rope is thick and loose, short and straight, uneven and dark green in color. Endogenous soup is light green and not bright, with pure aroma, mild taste, dark green leaves and rough old leaves.
Unqualified: Rough and old single leaf or broken leaf.
The color is dark green with yellow impurities. The soup is dark green and yellow, and its aroma and taste are relatively dull. The leaves are thick and old, dark green and broken.
Xinyang Maojian tea brewing
Xinyang Maojian tea is made of delicate green tea, which is different from black tea, so you can't use black tea? Wash your hands before drinking? The way of washing tea is a big mistake. Tea is the hair of Maojian tea and the essence of Xinyang Maojian tea. If it is washed away, it will be a big loss.
Top filling method: First, pour seven-point full boiling water into a cup (the cooled boiling water is about 80~85℃, the same below).
Then put the tea into the cup to soak, observe the changes of the tea in the cup and drink it at the right time.
Investment method: First, pour boiling water into the cup, accounting for about a quarter of the volume.
Then put the tea leaves in the cup,
Then add boiling water until it is seven minutes cooked, observe the changes of tea in the cup and drink it at the right time.
Drip method: first add tea leaves to the cup,
Then about a quarter of boiling water is injected into the teacup to soak the tea leaves,
Finally, add boiling water until it is seven minutes full and drink it at the right time.
Comparison chart of three kinds of tea throwing methods: up, middle and down
From left to right, it is middle, lower and upper throw. Do you see the difference? In fact, the tea book also said that Xinyang Maojian tea is the best. Like Biluochun, its tea buds are tender and hairy, but the tea soup is turbid by throwing it down. If your Xinyang Maojian tea is turbid, you might as well try the throwing method, so that you can have a clear tea soup.
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