Longjing tea processing sub-fresh leaves - to kill - resurgence - Hui pot and other four processes, which is the premise of the spread, the pot is the basis, Hui pot is the focus.
Fresh leaf planting: The fresh leaves harvested should be immediately spread on the mattress or bamboo raft, with a thickness of about 2-3cm, and the spreading time should be 8-12 hours. Different grades, different varieties, rain leaves, and the upper and lower leaves should be separated. Spread, pay separately.
Green pot: the amount of leaves: high-grade fresh leaves per pot of 100-150 grams of leaves, 150-200 grams of mid-range, low-grade 200-300 grams.
Pot temperature: the pot temperature 120-200 °C, grasp the principle of first high and low, the general high-grade fresh leaf pot temperature lower.
Frying Method: When the pot temperature reaches the required level, wipe a little oil for tea making, lubricate the wall of the pot, and then put in appropriate amount of green leaves. First, lightly scratch, loosen and lightly stir for 3 minutes. When the tea wilts become soft, the temperature of the pot is reduced. At the same time, the tea in the hand must be shaken off less frequently. Shake it together and switch to the technique of taking and supporting. Be light at the beginning and gradually increase. After 6-7 minutes, the color of the tea leaves changes from green to green, stalks pods, leaves soft, straight, and not sticking to each other. At the same time, increase the tactics of simmering, fry 3-4 minutes, when the tea leaves loose, tea The strips are flat and straight, with a yellowish green or greenish color, and about 70% dry they can be washed.
Rejuvenation: Re-distribute the water content of buds, leaves and stems of the second young leaf in order to continue dissipating moisture and reduce the breakage of buds in the process of pot-making, which is conducive to uniform color and consistency of the finished tea. 1 to 2 hours.
Hui pot: The amount of leaf is generally two pots and two young leaves, that is, high-grade tea 150 grams, 200-250 grams of mid-range tea.
Pot temperature: 80-120°C, the temperature of the high-grade tea pot is low, and the medium-low tea pot is warmer.
Method of frying: When the pot degree reaches the requirement, wipe a little oil for making tea, lubricate the wall of the pot, and put it into the second leaf of “recoverâ€. The technique is to take, hold, shake, and add the rule. After 3-4 minutes of frying, the tea leaves are dry and damp, and then they are shaken more and more to lose moisture, and gradually they are transferred to the tactics of ride and chant. After 3-4 minutes of frying, the tea leaves are hot and the intensity of the tea is increased. When tea leaves are not affixed to each other, they are transferred to the methods of grasping, pushing, and throwing. After squashing for 5-10 minutes, the tea body is gradually gray and hairy. At this time, the temperature of the pan can be slightly increased, and the method of grasping, pushing, and grinding can be used. About 3 minutes of frying, fluffing the ball off, this time to "hold" the tea, try not to let the tea run out of hand, and then gently stir fry 2 minutes, the tea does not soup, a break can be broken, you can Wok.
Fresh leaf planting: The fresh leaves harvested should be immediately spread on the mattress or bamboo raft, with a thickness of about 2-3cm, and the spreading time should be 8-12 hours. Different grades, different varieties, rain leaves, and the upper and lower leaves should be separated. Spread, pay separately.
Green pot: the amount of leaves: high-grade fresh leaves per pot of 100-150 grams of leaves, 150-200 grams of mid-range, low-grade 200-300 grams.
Pot temperature: the pot temperature 120-200 °C, grasp the principle of first high and low, the general high-grade fresh leaf pot temperature lower.
Frying Method: When the pot temperature reaches the required level, wipe a little oil for tea making, lubricate the wall of the pot, and then put in appropriate amount of green leaves. First, lightly scratch, loosen and lightly stir for 3 minutes. When the tea wilts become soft, the temperature of the pot is reduced. At the same time, the tea in the hand must be shaken off less frequently. Shake it together and switch to the technique of taking and supporting. Be light at the beginning and gradually increase. After 6-7 minutes, the color of the tea leaves changes from green to green, stalks pods, leaves soft, straight, and not sticking to each other. At the same time, increase the tactics of simmering, fry 3-4 minutes, when the tea leaves loose, tea The strips are flat and straight, with a yellowish green or greenish color, and about 70% dry they can be washed.
Rejuvenation: Re-distribute the water content of buds, leaves and stems of the second young leaf in order to continue dissipating moisture and reduce the breakage of buds in the process of pot-making, which is conducive to uniform color and consistency of the finished tea. 1 to 2 hours.
Hui pot: The amount of leaf is generally two pots and two young leaves, that is, high-grade tea 150 grams, 200-250 grams of mid-range tea.
Pot temperature: 80-120°C, the temperature of the high-grade tea pot is low, and the medium-low tea pot is warmer.
Method of frying: When the pot degree reaches the requirement, wipe a little oil for making tea, lubricate the wall of the pot, and put it into the second leaf of “recoverâ€. The technique is to take, hold, shake, and add the rule. After 3-4 minutes of frying, the tea leaves are dry and damp, and then they are shaken more and more to lose moisture, and gradually they are transferred to the tactics of ride and chant. After 3-4 minutes of frying, the tea leaves are hot and the intensity of the tea is increased. When tea leaves are not affixed to each other, they are transferred to the methods of grasping, pushing, and throwing. After squashing for 5-10 minutes, the tea body is gradually gray and hairy. At this time, the temperature of the pan can be slightly increased, and the method of grasping, pushing, and grinding can be used. About 3 minutes of frying, fluffing the ball off, this time to "hold" the tea, try not to let the tea run out of hand, and then gently stir fry 2 minutes, the tea does not soup, a break can be broken, you can Wok.
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