What is the difference between the production technology and grade classification of Phoenix single fir cabbage daffodils?

How to make Fenghuang Dancong Tea

After harvest, there are six processes: sun drying, air drying, room temperature oxidation, high temperature oxidation stabilization, rolling and mechanical drying. The most important thing is manual oxidation, which involves repeatedly stirring tea in a bamboo leaf sieve, a process known as shaking green. Any negligent or inexperienced staff is likely to demote tea to Narcissus or daffodils.

Pick tea: choose the second to fifth pieces of tea. The first leaf has too much astringency, and the sixth or seventh leaf has too much fiber and no taste. The picking time in sunny days is 1300-1600; leaves of different colors, thicknesses and sizes should be screened for the next step.

Sun-drying: pick immediately and dry within the next 1-2 hours. Tea is evenly distributed in the sieve (cannot be covered) and is directly exposed to sunlight between 1600 and 1800. At 25 ℃, the drying time is 15-25min.

Ventilation: this is done indoors. The tea is stacked in a sieve, no more than 3 centimeters, on the drying rack. The higher the pile, the higher the temperature, the earlier the flavor release, which is not conducive to the quality.

Room temperature oxidation (Zuoqing): this is the most complex process and requires professional knowledge. Various vibrating movements of the sieve lead to further oxidation. Between each shake of the tea, a specific time should be set aside to allow the taste of the tea to form. Most of them are at night.

High temperature oxidation stabilization (killing): at a temperature of 200 degrees Celsius, throw the tea into the pot (as some machines do) and keep stirring to heat the tea evenly. This process helps to determine the color, smell and taste.

Knead and twist: sometimes rolling with a machine can help the tea to form the final shape. The tea extract seeps to the surface, creating a luster and helping to prolong the brewing time.

Drying: at present, it is mainly completed by machines, and with the decrease of temperature and the difference of drying time, it is further divided into 3 times of drying. This is another important step.

Preservation method: please store it in a dry place. It's best to put it in a sealed jar. If the humidity in the storage area is high, it is best to take the tea to the dryer for a short time for dehydration every other year.