The production process of race, politics and race black tea in Xingcun detailed explanation of the steps of withering, fermentation, frying, kneading and fumigation of Zhengshan race tea

Withering-the natural fermentation of withering leaves in Wuyi Mountain in spring, the daytime light is very weak, so it is necessary to burn pine when withering tea leaves, so that the temperature in the withering room is higher. This step is basically the same as Wuyi rock tea. The fire was set under that shelf. The temperature of the withering chamber was controlled at 30 ℃ and the tea was stirred every 20 minutes.

Fermentation-Oxidation-Production of fragrance and color after the kneading process, the tea is put into the barrel. Cover it with a layer of cloth to maintain the appropriate temperature to promote tea fermentation (enzymatic oxidation). The altitude of Wuyi area is high, the outdoor temperature is relatively low, and the indoor temperature is not too high. Therefore, the temperature required for the oxidation reaction is maintained by compressing and polymerizing the tea leaves. In the case of a drop in outdoor temperature caused by bad weather, measures such as moving the bucket to the vicinity of the stove should be taken. About 80% of the tea turns copper-like brown, and the fermentation process (oxidation) ends when it begins to give off a unique fragrance.

The biggest difference between Pan frying-inactivation of enzyme Zhengshan race and other black tea is that it stops fermentation by stir-frying in the kettle. First of all, stir-fry tea when the temperature of the kettle reaches 200 ℃. After stir-frying for 2-3 minutes, the tea will begin to give off the smell of grass, after which, the smell of grass will disappear and become a pleasant aroma. Because the local high temperature treatment is carried out by stir-frying, it produces more volatile components than general drying. Volatile components = "rich fragrance", the unique fragrance of Zhengshan race can not be separated from the kettle stir-frying process.

Double knead-knead the tea stir-fried in the pan for the second time before it is hot. Due to hard kneading and compression, the liquid exudates from the tea, adheres to and solidifies on the surface of the tea. Through the layer formed by the liquid attached to the surface of the tea, the essential oil of pine is well absorbed on the tea in the subsequent drying process. In addition, when making tea, the essence layer on the surface of the tea dissolves in hot water, which contributes to the intensity of the taste (an increase in the amount of dissolved components in the tea).

Put the bamboo cage on the wood-burning flame, and then spread the tea on it, so that the drying is done. Zhengshan small tea, like other high-end teas, is dried in a cage. However, there are two methods that are decisively different from other teas, so they produce unique dry longan and tobacco aromas. one. Use a flame that burns pine in drying. Pine essential oil seeps into the tea, giving it a unique aroma. two. Other premium teas are dried with a "fire" called "Ming-huo". In fact, first of all, use the fire to reduce the moisture in the tea to 20%. Second, try to control the firepower and dry it over a gentle fire until the moisture content of the tea drops to less than 5%. Strong flames can also burn essential oils. After 8-10 hours of drying, not only aroma can be formed, but also the moisture in tea can be completely evaporated. Through the drying of the gentle fire, the pine amber essential oil seeps into the tea, and the tea will become black and red. But dry longan has fragrance only Luo Hansong, Keemun Black Tea does not have the same fragrance.