What are the production techniques of Jiuqu Red Plum?
The production process of the Nine Song Red Plum was as follows: 1. [Withering: This is the first step.] The purpose was to let the fresh leaves evenly lose an appropriate amount of water under certain conditions, so that the cell swelling force would be reduced, the leaves would become soft, and it would be easy to roll them into strips to create physical conditions for rolling. At the same time, with the loss of water, the leaf cells would gradually concentrate, and the activity of the zymes would increase, causing a certain degree of chemical changes in the contents, creating chemical conditions for fermentation, and making the green grass gas disappear. There were three types of withering methods for Gongfu black tea. One was natural withering (including indoor natural withering and sunlight withering); the second was artificial heating withering (including withering trough and heating withering, which was rarely used); and the third was withering machine withering. The withering trough withering structure was simple, the work efficiency was high, and the withering quality was good. It was a more effective method to realize semi-mechanized production. 2. ** Rolling **: This was the second process, which was an important step to form the tight and slender shape of the Jiuqu Red Plum and to improve its inner quality. 3. "Fermenting": The full fermentation is the key step. The tea leaves undergo an oxidization reaction at a suitable temperature and humidity, transforming the tea poly-esters into theaflavin, thearubigin, and other substances, giving the Jiuqu red plum a unique red tone and a warm taste. 4. ** Dryness **: This process can lock the fresh fragrance and ensure that the tea leaves can be preserved for a long time. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
What are the processing techniques of Jiuqu Red Plum Tea?
The processing technique of the Nine Melody Red Plum was as follows: 1. [Picking]: The standard is to pick a fresh leaf with one bud and two leaves. 2. ** Withering **: This was the first process of black tea. The purpose was to make the fresh leaves lose an appropriate amount of water evenly under certain conditions, so that the cell tension would be reduced and the leaves would become soft, making it easy to roll into strips. There were three methods of withering: natural withering (including indoor natural withering or sunlight withering), artificial heating withering, and withering machine withering. 3. ** Rolling **: This is the second step in the initial process of making black tea. It is very important to form a tight and slender shape of Kungfu black tea. When rolling, the temperature should be maintained at 20 - 24 ° C and the humidity should be 85 - 90 ° C. In summer and autumn, when the temperature was high, it was necessary to spray water and hang curtains to lower the room temperature and increase the humidity. The number of times of kneading and the pressure technique would vary according to the degree of tenderness of the fresh leaves. 4. "Fermenting": It was the third step in the initial production of black tea. It was the key to forming the color, fragrance, and the main process of turning the green leaves red. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
What are the production techniques of Jiuqu Hongmei?
The production process of the Nine Song Red Plum was as follows: 1. ** Withering **: This was the first process of black tea. Its purpose was to let the fresh leaves lose an appropriate amount of water evenly under specific conditions, so that the cell swelling force was reduced, the leaves became soft, and it was easy to roll into strips, creating physical conditions for rolling. With the loss of water, the leaf cells gradually condensed, and the activity of the zymes increased, causing a certain degree of chemical changes in the contents, creating chemical conditions for fermentation, and causing the green grass gas to be lost. There were three types of withering methods for Gongfu black tea. One was natural withering (including indoor natural withering and sunlight withering); the second was artificial heating withering (including withering trough and heated withering, of which the latter was rare); and the third was withering machine withering. The withering groove had a simple structure, high efficiency, and good withering quality. It was an effective method to realize semi-mechanized production. 2. ** Rolling **: This was the second step in the initial process of making black tea. It was an important step to form a tight and slender shape of the black tea and to improve its inner quality. 3. ** Fermenting **: The process of withering and rolling, but the reference materials did not mention the specific operation content of this process in detail. 4. ** Dry **: After the previous process, dry it, but the reference did not give the specific details of the drying process. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
Jiuqu Red Plum Tea Grade
The levels of Jiuqu Red Plum Tea were divided into Fine, Special, Level One, and Level Two. The levels decreased in order, and the higher the level, the higher the quality. Different levels differed in many aspects: 1. ** Appearance **: - High grade (such as special grade) Jiuqu red plum, the outer shape of the rope is as thin as hair, curved as thin as silver hooks, when grabbed, they hook each other into a ring, covered with golden fur. The entire rope was tight and thin, curved evenly, and its surface was covered with golden hair, black and oily. As for the lower grade ones, they might be inferior in terms of the tightness of the rope, the number of hairs, and the smoothness of the color. 2. ** Ye Di **: - The high-grade Jiuqu red plum leaves were bright red and smooth, soft and even, while the low-grade ones might be dark and black. 3. ** Soup color and taste **: - The high-grade Jiuqu Red Plum was the best because of its bright red color and golden ring. It had a strong fragrance and a certain degree of irritation. After brewing, it was fresh and delicious. The throat was sweet and the charm was long. The soup of a lower grade might have a dark color, an impure fragrance, and a grassy smell. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
Jiuqu Red Plum Osmanthus Tea
Jiuqu Red Plum Osmanthus Tea was known as "Osmanthus Jiuqu", which was made by mixing osmanthus and Jiuqu Red Plum Tea. The production process was very particular. In terms of raw material selection, osmanthus should be picked within two days after the flowers bloom, and the flower buds in a half-opened state should be selected. It was better to pick osmanthus in the early morning because the temperature was lower and the fragrance was strong. The green tea was made of Jiuqu Red Plum Tea from the population of West Lake Longjing. The ratio of black tea to osmanthus was roughly five to one. In the production process, after the tea leaves were sealed and fermented, they had to enter the lime pit for overnight scenting. The sealing time was 12 to 16 hours. In terms of market performance,"Osmanthus Jiuqu" had a mild taste and bright colors, which was very popular among consumers. "The fragrance of the golden osmanthus is sweet and fragrant, while the fragrance of the silver osmanthus is elegant and long. Both varieties of 'Osmanthus Nine Songs' have good sales. On the TikTok platform, the promotion of the tea culture blogger increased its popularity and increased orders. The recent sales were good, and the market price per catty ranged from 600 yuan to 1000 yuan. Judging from the production area, Shuangpu Town has 1800 mu of tea garden. This year, the output of Jiuqu red plum is about 32 tons, and the output value is about 25 million yuan, among which about 12 tons of osmanthus Jiuqu red plum, accounting for more than one-third. Compared with other teas, such as Anji white tea, Anji white tea belonged to the slightly fermented tea in terms of production technology, including natural withering, layering, manual rolling, natural drying or low-temperature drying, etc., while Jiuqu red plum belonged to the fully fermented tea, the process was withering, rolling, fermenting, and drying. There were also many differences between the two tea leaves in terms of appearance, soup after brewing, storage time, efficacy, and function. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
Jiuqu Red Plum Brewing Method
When brewing Jiuqu red plum, you can first prepare a transparent glass or a covered bowl, put an appropriate amount of dry tea into it, and then inject 80 - 90 ° C hot water to let the tea slowly stretch in the water, emitting fragrance and taste. You can also choose a white porcelain bowl to brew it directly with boiling water. The soaking time is particular about "fast first, then slow". For the first 5 - 6 flushes, after quickly pouring boiling water, quickly close the lid and pour out the tea immediately. As the internal tea flavor is continuously consumed, when it reaches the tail water stage, you can sit in a cup and brew it properly. After three or four flushes of tea, you can wait until the tea flavor is no longer brewed. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
Where is the Jiuqu red plum from?
Jiuqu Hongmei is mainly produced in Hubu, Shuangling, Zhangyu, Fengjia, Lingshan, Shejing, Renqiao, Shangyang and Xiayang areas of Shuangpu Town, West Lake District, Zhejiang Province. Among them, Hubu Dawushan has the best quality products. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
Jiuqu red plum preservation method
The preservation method of Jiuqu Red Plum was as follows: First, put it in an aluminum bag or kraft paper bag and seal the bag, then put it in a closed and dry container such as an iron can or a tin can. Finally, place it in a cool, dry, dark and odorless environment. There was no need to put it in the refrigerator. Every time you take the tea, you have to seal the bag tightly. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
Jiuqu red plum storage method
Jiuqu red plum could be stored using traditional tea preservation methods. It could be stored in tin foil, tin cans, or clay jars. Before storage, it was necessary to ensure that there was no odor in the container. After sealing it, it could be placed in a dry and cool environment. The black tea could also be sealed in a caterpillar or kraft paper bag, and then placed in a closed and dry container such as an iron can or tin can. It could be placed in a cool, dry, dark, and odorless place. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
200 grams of premium Jiuqu red plum
As for the 200 grams of special Jiuqu red plum tea, it might be a type of packaged Jiuqu red plum tea. Jiuqu Hongmei was the only black tea among Zhejiang famous teas. It had a history of nearly 200 years and won the gold medal at the World Exposition in Brazil as early as 1886. It was produced in Shuangpu Town, West Lake District, and other places. The quality of the products produced by Dawu Mountain in Hubu was the best. It was made from the original leaves of Longjing tea tree, which were withered, rolled, fermented, dried and other processes. The dry tea of the special Jiuqu red plum was dark and golden. The tea was red like agate. The fragrance was rich, the taste was mellow and refreshing, and the bottom of the leaves was tender and budding. This 200-gram package of Jiuqu Red Plum was a good choice whether it was for self-consumption or as a gift. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
Handmade Jiuqu Red Plum Tea
The handmade Jiuqu Red Plum Tea can generally be summarized into the following eight techniques: 1. ** Spreading **: Spread the leaves according to the tenderness and moisture of the fresh leaves. 2. ** Pinch **: When the leaves wither to a certain extent, when the hand is soft, it needs to be turned over and dried immediately to ensure that the inside and outside are consistent. 3. ** Twisting **: When the withering leaves turn dark and the leaves wrinkle, twist them into strips by hand until they do not break. 4. ** Turn **: When rolling for the first time, use your feet to repeatedly twist and apply pressure. The strength must be appropriate until the tea leaves become strips and the color is slightly red. 5. ** Knead **: The first step is to knead the tea again. Slowly tighten the mouth of the bag, allowing the tea juice to flow out and the fragrance to overflow. 6. ** Rubbing **: After the kneading is completed, remove the pieces from the bag. Use both hands to hold the tea and gently rub it up and down. The movements must be light. Do not turn the tea in a circle, and do not use too much force. 7. ** stuffy **: The fermentation is mainly carried out in a hot and stuffy environment. It is necessary to grasp the temperature, the length of time, the thickness of the packaging, and other factors, which have a great impact on the quality of the fermentation. 8. Picking: When the fermentation is completed and the tea leaves are still moist, carefully pick out the old leaves, branches, and sundries. After roasting, pick out the sundries from the bottom of the sieve again to help improve the quality of the tea leaves. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!