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!
The production method and steps of Jiuqu Hongmei
The production method and steps of the Nine Melody Red Plum were as follows: 1. [Picking: The standard is to pick one bud and two fresh leaves.] 2. Withering: This is the first process of black tea. The purpose is to make the fresh leaves lose the appropriate amount of water evenly under certain conditions, so that the cell tension is reduced, and the leaves become soft so that they can be rolled into strips. There were three ways to wither. One was to use nature as the standard, including indoor natural withering or sunlight withering; the second was to artificially heat the withering; and the third was to wither with a withering machine. 3. Rolling: It was the second step in the initial process of making black tea. It was an important step in forming the tight and slender shape of Kungfu black tea. When kneading, the temperature should be maintained at 20 - 24 ° C and the humidity should be 85 - 90%. In summer and autumn, when the temperature was high, it was necessary to take measures such as watering spray and hanging curtains to lower the room temperature and increase the humidity. The number of times and pressure techniques were different according to the degree of tenderness of the fresh leaves. 4. "Fermenting: The third step in the initial production of black tea. It is the key to forming the color, fragrance, and the main process of turning the green leaves red. The time of fermentation was related to the age and tenderness of the leaves, the degree of crushing and rolling, as well as the season, temperature and humidity. For example, spring tea required about 2.5 - 3.5 hours when the temperature was lower in spring, and the time of fermentation could be shortened when the temperature was higher in summer. 5. Dryness: Generally used raw tea drying machinery. The drying of the second-class black tea was divided into two times. The first drying was called the rough fire, and the middle was cooled appropriately. The leaves dried by the rough fire were slightly prickly, but the leaves were soft and elastic, and the stems were broken continuously. The second drying was called the full fire. The leaves dried by the full fire were tightly knotted and twisted into powder by hand. The color was dark and moist, and the fragrance was rich. If he wanted to make osmanthus flowers and red plum blossoms, there were the following steps: 1. Fresh flower picking: Pick osmanthus flowers that are not affected by the weather on a warm sunny day in early September, remove the impurities, and dry them in the shade. 2. Tea embryo scenting: The dried fresh osmanthus was mixed with Jiuqu Hongmei dried tea in a ratio of 1:8, so that the tea leaves could fully absorb the fragrance of the flowers. Layers of tea leaves and flowers were repeatedly laid in piles, and the top layer was covered with tea leaves. 3. Heat dissipation: After the tea embryo absorbs the fragrance for a certain period of time and the temperature rises, the tea pile will be opened to cool down, and the heat will be dissipated by turning it up and down. 4. Repeating the scenting process: repeating the steps of cooling the flower and absorbing the fragrance of the tea embryo as needed. 5. The ancient method of scenting and drying: When the tea embryo is scenting, it absorbs a lot of fragrance and a lot of water vapor. The scenting time is about 24 hours. The dry tea becomes soft after absorbing the fragrance of flowers and the water in the flowers. The quicklime is used to absorb the water of the tea and flowers to dry them again, so that the fragrance of flowers can be scented into the tea fragrance. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
Jiuqu Hongmei Tea
Jiuqu Red Plum Tea was also known as Jiuqu Oolong. It belonged to the category of black tea. It was produced in the areas of Hubu, Shuangling, Zhangyu, Fengjia and Shangyang in Shuangpu Town of West Lake District, among which the best was produced in Dawu Mountain. It has been produced for nearly 200 years and was created during the Tongzhi period of the Qing Dynasty. The shape of Jiuqu Red Plum Tea was curved and thin like a fish hook, like a silkworm ant. The rope was as thin as hair and had many sharp seedlings. The buds were about 12mm long. The surface was mostly white and dark. When they were caught, they hooked each other into a ring and were covered with golden fur. The soup is bright red, with a slight golden circle. The fragrance is rich, like honey fragrance and orchid fragrance. The taste is mellow and refreshing. The bottom of the leaves is tender, budding, bright red, into a flower. It used Longjing tea tree as the original leaves, and was made through picking (the standard is the initial development of one bud and two leaves), withering (there are three methods of natural withering, artificial heating withering, and withering machine withering), rolling (the temperature is required to be 20 - 24 ° C, the humidity is 85 - 90%, and the number of rolling times and pressure techniques are determined according to the age and tenderness of the fresh leaves), fermentation (the time is related to the age and tenderness of the leaves, the degree of crushing, the degree of rolling, the season, the temperature, and the humidity), and drying (drying twice with the primary fire and the full fire). In 1886, he won the gold medal at the World Exposition of Mexico, in 1915, in 1929, he won the special prize at the first West Lake Exposition in Hangzhou, and in 2009, he was selected into the intangible cultural heritage list of Zhejiang Province. Together with West Lake Longjing Tea, it was known as the double wall of West Lake Tea Area. It had the effects of refreshing the mind, anti-oxidization, promoting digestion, lowering blood fat, digesting food, quenching thirst, helping digestion, strengthening the heart muscle, improving eyesight and refreshing, reducing fat and losing weight, beauty and beauty, etc. It was suitable for people with high blood fat, low immune system, women, people with cold body, people with weak physique, or elderly people with sore limbs. During storage, it should be sealed in a caterpillar or kraft paper bag and placed in a closed dry container (such as an iron can, tin can, etc.). It should be placed in a cool, dry, dark, and odor-free place. The mouth of the bag should be sealed after each tea is taken. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
The effect of Jiuqu Hongmei Tea
Jiuqu Red Plum Tea had many effects, including replenishing water to prevent the body from losing too much water and causing imbalance in the body. It was warm and could warm the body and improve the cold limbs and body. It could also refresh the mind, which was due to the fact that it contained a component of coffee, which could stimulate the central nervous system of the brain and help to improve listlessness, fatigue, etc. It could promote digestion, because tea polyphylls and coffee could promote the secretion of gastric juice, stimulate gastric and intestinal wriggling, and help to improve inappetence. Its coffee content could expand the blood vessel wall of the kidney, have diuretic effect, and help to improve dysuria. In addition, Jiuqu Red Plum Tea could make people concentrate, think more quickly, and enhance memory. It had an exciting effect on the cardiovascular system. It could strengthen the heart beat output to speed up blood circulation and facilitate metabolism. It could sweat and diuretics to accelerate the secretion of actic acid and eliminate fatigue. Tea contains many kinds of tea bases, which can absorb heavy metals and antibiotics and decompose them to detoxify. Moreover, it was less irritating to the stomach. Not only would it not hurt the stomach, but it could also nourish the stomach. It also had the effects of digesting food, quenching thirst, warming the stomach, replenishing qi, reducing fat, losing weight, maintaining beauty, nourishing yin, nourishing the lungs, improving eyesight, and refreshing one's mind. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
Is Jiuqu Hongmei fermented by Longjing?
Jiuqu Hongmei was made from the original leaves of the Longjing tea tree through withering, rolling, fermentation, drying, and other processes. Longjing was a non-fermented green tea, so it could be said that Jiuqu Hongmei was a tea made from the original leaves of the Longjing tea tree after fermentation. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
Jiuqu Hongmei, authentic origin
The authentic Jiuqu Red Plum was produced in Hubu, Shuangling, Zhangyu, Fengjia, Lingshan, Shejing, Renqiao, Shangyang and Xiayang in Shuangpu Town, West Lake District, Zhejiang Province. Among them, the products of Hubu Dawu Mountain were the best. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
Jiuqu Hongmei China Tea
Jiuqu Hongmei, also known as " Jiuqu Oolong " or " Jiuqu Red " for short, was a traditional famous tea in the West Lake District of China and one of the top ten famous teas in China. It has a production history of nearly 200 years and was created during the Tongzhi period of the Qing Dynasty. The production of Jiuqu Hongmei was made from the original leaves of Longjing tea trees, which were withered, rolled, fermented, dried, and other processes. The shape is curved and thin like a fish hook, the color of the soup is yellow and bright, and the bottom of the leaves is red. It was produced in the areas of Hubu, Shuangling, Zhangyu, Fengjia, Lingshan, Shejing, Renqiao, Shangyang, and Xiayang in Shuangpu Town, West Lake District. Among them, the quality produced by Dawu Mountain in Hubu was the best. The tea won the gold medal in the 1915 Panamanian World Exposition, the special prize in the first West Lake Exposition in Hangzhou in 1929, and was included in the intangible cultural heritage list of Zhejiang Province in 2009. Jiuqu Hongmei was originally made by farmers from the northern Fujian and southern Zhejiang areas of Wuyi Mountain who moved north and settled down in the area of Dawu Mountain. It was named after its red color and fragrance like Hongmei. It belonged to the category of black tea and was the only black tea among Zhejiang famous teas. Together with West Lake Longjing, it was known as the double wall of West Lake Tea Area. The two were like green jade and red agate, with the beauty of " a little red in a myriad of greenery." In addition, there was also osmanthus Jiuqu red plum. Quicklime was used in its production. Through the scenting of quicklime, tea leaves and osmanthus, the tea leaves could absorb the fragrance of osmanthus while removing the moisture in osmanthus. Quicklime could also reduce the moisture content of the tea leaves, which was more obvious than the tea leaves that were directly dried. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
Is Jiuqu Hongmei green tea?
The red plum was not green tea, but black tea. Jiuqu Red Plum Tea was also known as Jiuqu Oolong. It was made from the original leaves of Longjing tea trees through withering, rolling, fermentation, drying and other processes. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
What are the characteristics of Jiuqu Hongmei?
Jiuqu Hongmei is a type of black tea. Its quality characteristics are as follows: - In terms of appearance, the rope was tightly knotted and slender, curved as thin as a fish hook, like a silkworm ant. When it was grabbed, it would occasionally hook with dry tea. The buds were about 12 mm long, and the whole body was dark and moist with obvious white hair. - In terms of the color of the tea, the tea was bright orange-red after brewing (it would turn into a rich dark plum color after being stored for a long time), and it also had the characteristic of yellow and bright soup color. - In terms of fragrance, it was rich and fragrant. After being stored for a long time, it had the fragrance of black plum fruit. - In terms of taste, it was rich, fresh and delicious, sweet and refreshing, mellow and refreshing. Its quality could be comparable to that of Keemun black tea in Anhui Province. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
The appearance and characteristics of Jiuqu Hongmei
The shape of the Jiuqu red plum was as thin as a fish hook. The rope was slender and tightly knotted, like a fish hook. When holding the dried tea, one would find that there were many two or three dried tea leaves connected together. The main color of the dried tea was dark and moist, and the dark color was obvious. If one used a close-up shot, one could see that there were many tea hairs on the surface of the dried tea. Its appearance could also be described as thin as hair, curved and tight like a silver hook. When grabbed, it hooked each other in a ring, covered with golden hair. The buds were about 12 mm long, and the ropes were tightly knotted. The surface was mostly white, and the color was black and white. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
Jiuqu Hongmei Tasting Festival
On June 7th, 2014, the 2014 Tianxiang Jiuqu Hongmei Tea Tasting Conference was held in the Jiqu Hongmei Culture Exhibition Hall of Shuangling Village, Shuangpu Town, Hangzhou. It was hosted by Zhejiang Province Tea House Culture Development Association and co-organized by Hangzhou Jiuqu Hongmei Tea Industry Co., Ltd., Jiuqu Hongmei Culture Exhibition Hall, QQ Weibo, and Weibo. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!