Friday, June 26, 2020

What is fried green tea

Among the Chinese green tea, the most famous products are not only high in flavor, long in taste, excellent in quality, but also unique in shape, and have high artistic appreciation value. According to different methods of drying and killing green tea, green tea is generally divided into fried green tea, baked green tea, dried green tea and steamed green tea. The following editor introduces you to what fried green tea is.

The basic technological process of green tea is divided into three steps: killing, twisting and drying. According to the final drying method, there are different types of frying, drying and drying. The green tea made by frying and drying is called "fried green tea". Stir-fried green tea is a bulk commodity in my country's green tea, among which there are "long-fried green", "round-fried green" and "tender-fried green".

Assortment of fried green tea

1. Long Fried Green

Due to the different effects of mechanical or manual manipulation during the drying process, Chengcha has different shapes such as long, round, fan-shaped, needle-shaped, and spiral-shaped. It can be divided into long fried green and round according to the shape. There are three types of fried green and flat fried green. Long fried greens resemble eyebrows, also known as eyebrow tea. The colors of the finished products include Zhenmei, Gongxi, Yucha, Pinmei and Xiumei, each with different quality characteristics. Jane eyebrows: The ropes are fine and straight, or they are shaped like a lady’s eyebrows, with a green color and frost, high aroma, strong taste, soup color, green and yellowish yellow leaves; Gongxi: it is long fried green Round tea, called Gongxi after refined. The shape of the particles is similar to that of pearl tea, and the bottom of the round leaf is still tender. Rain tea: the long tea originally separated from the pearl tea. Now most of the rain tea is obtained from the eyebrow tea. The shape of the tea is short, tight, and color. Green uniformity, pure aroma, strong flavor, soup color yellow-green, and the leaf bottom is still tender; the quality of long fried green is characterized by tight knots, green color, long-lasting fragrance, rich flavor, soup color, yellow bottom.

2, round fried green

The shape is like granules, also known as bead tea. The shape of the particles is round and tight. It is divided into flat fried green, Quangang Huibai and Yongxi Huoqing due to the different origin and production method. Pingchaoqing: produced in Shengxian, Xinchang, Shangyu and other counties in Zhejiang. Historically, Maocha has been refined and distributed in Pingshui Town, Shaoxing, and the finished tea has a thin, round and tightly shaped pearl-like shape. Therefore, it is called "Pingshuizhucha" or flat green, and Maocha is called flat fried green; round fried green has a round and tight shape like beads , Fragrant, high-flavor, anti-foaming and other quality characteristics.

3. Flat fried green

The finished product is flat, smooth, fragrant and mellow. Due to the different origin and manufacturing method, it is mainly divided into three types: Longjing, Qigun and Dafang. Longjing: Produced in the West Lake District of Hangzhou, also known as West Lake Longjing. The fresh leaves are picked delicately, and the buds and leaves are required to be evenly blossomed. The advanced Longjing workmanship is particularly fine and has the quality characteristics of "green, fragrant, sweet and beautiful". Flag Gun: Produced in Yuhang, Fuyang, Xiaoshan and other counties around Hangzhou Longjing tea area and adjacent. Generous: It is produced in She County, Anhui Province, and adjacent areas of Lin'an and Chun'an, Zhejiang Province. Pan fried green is also known as flat tea.

4. Other categories

Sautéed fried green refers to fried green tea made from delicate bud leaves. It is the main type of special green tea, mostly belonging to historical famous tea. All the fried green tea made by picking fine buds and leaves are fine and tender greens, because of the small output, unique quality, and rare things, it is also called special fried green. West Lake Longjing and Biluochun all belong to tender fried green tea.

Quality characteristics of fried green tea

(1) Long fried green features: The strips are straight and round, with front seedlings, green color, high fragrance, high flavor and strong taste, and the soup color leaves are green and yellow. Fried greens are tighter and heavier than baked greens. After being refined, Changchaoqing is called eyebrow tea for export, divided into Zhenmei, Xiumei, Gongxi and so on.

(2) The characteristics of round fried green: round fried green particles are fine and firm, green and lustrous, and the aroma is mellow. The refined pearl tea particles are more rounded and smooth like pearls, dark green frosting, the fragrance is also improved, and there are disc flower bud leaves at the bottom of the leaves.

(3) Special fried green characteristics: According to the shape, it can be divided into flat sheet shape, curly shape, needle shape, round bead shape, straight bar shape and so on. For example, West Lake Longjing is a special kind of fried green tea. The leaves are flat, smooth and straight, with green, fragrant, mellow and beautiful.

Brief introduction of fried green tea

Its tea products include Dongting Biluochun, Nanjing Yuhua Tea, Gold Medal Huiming, Gaoqiao Yinfeng, Shaoshan Shaofeng, Anhua Pine Needle, Guzhang Maojian, Jianghua Maojian, Dayong Maojian, Xinyang Maojian, Guiping Xishan Tea, Lushan Yunwu, Wuwu Zi Xianhao and so on.

Here is a brief description of the second grade, such as Dongting Biluochun: The highest quality of Biluofeng, the Dongting Mountains and Rivers produced in Taihu Lake, Wu County, Jiangsu Province. The shape of the cord is slender, neat, curly like a snail, revealing white hazel, silvery green and green, bright and lustrous; the inner fragrance is long-lasting, the soup is green and clear, and the taste is fresh and sweet; the bottom of the leaf is soft and even.

Huiming Gold Award: Produced in Yunhe County, Zhejiang Province. It was named after the Gold Medal at the Panama International Exposition in 1915. The shape of the rope is fine and tight, Miaoxiu has peaks and green color; the internal quality is high and long-lasting, floral and fruity, and the soup is clear and bright. Glycolic is refreshing and the leaves are green and bright.

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