Yongxi Huoqing originated in the Ming dynasty and was developed and developed by Tuen Green Chaoqing absorbed pearl tea making method technology. It was famous 300 years ago. After it was cut off, production resumed in 1956. The essence of the green manufacturing technology is that it is a charcoal fire umbrella 9 Pang Fei tired exhausted strike Learn 粕蓿 粕蓿 缜 缜 é¥ é¥ é¥ é¥ é¥ é¥ ? ? å¤ å¤ å¤ Burn ┩ ? ? ? ? ? é‰ å…” å…” å…” è–„ è–„ è–„ è–„ è–„ è–„
Mining 3-5 days after Ching Ming. Take a batch every 1-2 days, a total of about 10 days. Picking standard is a bud and two leaves, about 3 cm in length, uniform and clean. Fresh leaves are made by picking, fixing, rubbing, frying, shaping, and screening. The whole process takes 20-22 hours. The key process of the tea is to stir-dry the shape of the process, all in manual operation, in the deep pot, palm up when the fry, fingers together, palm straight, from the pan heart to the pan surface stir fry, while frying The wind, to the beginning with a shrimp-shaped, 5-6 dry when the pot, spread in a soft flat container to dry 1-2 hours, after the setting dry.
The fire green production process is unique, and the tea tree variety requires the local medium-sized willow species. The picking standard is the first exhibition of one bud and two leaves. The tea farmer is commonly known as “one leaf holding two leavesâ€. The fresh leaves begin to be produced after they have been tickled and cooled for hours. The traditional production process is manual operation, which is divided into fixing, rubbing and low-temperature frying for 20 hours and two or three times of concentrating and dry tea sieving. The dry tea is up to 10-20 kg and needs fresh leaves. More than 40 kg. One of the quality features of the traditional hot green produced by this handicraft is "liquor apricot yellow". The fresh leaves harvested by households in one household are often not enough to be fried and dried once. The semi-finished tea is spread for two or three days and leaves the leaves to dry out. It also makes the dried teas brown and yellow, and the tea soup is dark yellow, which does not meet current consumers. The commonly required "Green Leaves" standard. Moreover, the labor intensity of tea making is enormous, wastes time and time, and wastes charcoal. To this end, the county tea industry technicians under the active demand and cooperation of the tea growers studied the reforming process of fire green production. Under the premise of maintaining its original quality style, the drying temperature was raised, the drying time was shortened, and the number of leaves was reduced. The mechanical operation basically overcomes the above production problems and is fully promoted within two years.
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