Can the nine-song red plum that has been in the pot for ten years still be drunk?
The shelf life of Jiuqu Red Plum was mostly 24 months, and the longest was 36 months. Jiuqu Red Plum that had been stored for ten years had far exceeded the shelf life and was not recommended to be consumed. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
Can the nine-song red plum still be eaten after it has expired?
Jiuqu red plum had expired. If it hadn't gone moldy, it could still be drunk, but it didn't taste as good as it did at first. Judging from the preservation method and packaging method, the shelf life of Jiuqu red plum in bulk was about 18 months, 24 months in bags, and 36 months in cans or aluminum foil packaging. However, if the manufacturer indicated the shelf life on the packaging, it should be based on the manufacturer's instructions. In the tea industry, it was generally believed that black tea could be drunk for five years. Some even said that it could be drunk for eight years. As long as the environment was good, there was basically no problem. From his personal experience in drinking and selling tea, the color, aroma, and taste of black tea would not change much after two or three years. It was also possible to store it for four or five years. However, the fragrance and aftertaste of especially tender black tea would fade after four or five years. If it was left for more than five years, although the tea leaves were not bad, the fragrance, the softness of the aftertaste, and the color of the soup would change. To determine whether the Nine Melody Red Plum had expired, besides looking at the shelf life, the most important thing was to look at the taste. If the taste was gone, there was no point in drinking it even if it was within the shelf life. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
The manual of the nine-song red plum is simple
The following is a simple tutorial for crafting a nine-song red plum: * * 1. Withering ** 1. * * Purpose * - Under certain conditions, the fresh leaves can evenly lose an appropriate amount of water, reduce the cell swelling force, and make the leaves soft, so that they can be easily rolled into strips and create physical conditions for rolling. At the same time, with the loss of water, the leaf cells were concentrated, and the activity of zymes increased, causing chemical changes in the contents, creating conditions for fermentation and causing the green grass gas to be lost. 2. * * Methods and precautions ** - * * Nature withers ** - * * Natural withering indoors **: Place the fresh leaves indoors and use the natural air circulation and temperature and humidity conditions indoors to make the fresh leaves lose water. Pay attention to the ventilation in the room to avoid the accumulation of fresh leaves affecting the ventilation effect. - * * Sunlight Withering **: Place the fresh leaves in the sun to dry, but be careful to avoid sunburn caused by the strong sunlight. The fresh leaves needed to be turned at the right time to ensure that they withered evenly. - * * Artificial heating withering (rarely used)** - * * Withering Tank Withering **: This was a more effective semi-mechanized method. The fresh leaves were placed into the withering tank, and the fresh leaves withered by adjusting the temperature and ventilation conditions. - * * Withering degree standard **: Fresh leaves reach the point where the leaves become soft. Gently pinch the leaves with your hand and feel that they have a certain degree of flexibility. The surface of the leaves will lose some luster. * * 2. Rolling ** 1. * * Purpose * - Under the effect of mechanical force, the withering leaves were rolled into strips, the leaf cell tissues were fully destroyed, and the tea juice overflowed. Then, the ppo in the leaves came into contact with the compounds of the tea, and the oxygen in the air was used to promote the fermentation process. The tea juice condensed on the surface of the leaves, which could increase the concentration of the tea when brewing. 2. * * Operation ** - Use small and medium-sized kneading machines (such as Type 10, Type 45, Type 5, etc.). The room temperature of the kneading room should be maintained at 20 - 24 degrees and the humidity should be 85 - 90%. In summer and autumn, when the temperature is high and the humidity is low, measures such as sprinkling water, spraying, hanging curtains, and setting up shade can be used to reduce the room temperature and increase the humidity to prevent excessive water loss during the kneading and screening process. After kneading, the machine and the ground should be kept clean to prevent shrinking leaves, tea juice, etc. from causing sour food and mold to affect the quality of tea leaves. * * 3. Fermenting (refer to the fermented Gongfu black tea, Jiuqu Hongmei belongs to the category of Gongfu black tea)** 1. * * Purpose * - Under the appropriate temperature and humidity conditions, the rolled tea leaves would undergo a series of chemical reactions centered on the fermentation of the tea polyphylls, forming the unique color, aroma and quality of the black tea. 2. * * Operation ** - The rolled leaves were placed in a suitable fermentation environment. The temperature was generally controlled at 20 - 30 degrees and the humidity was maintained at about 90%. The fermentation time depended on the actual situation, and it usually took a few hours. During the fermentation process, the tea leaves should be flipped regularly to ensure that the fermentation was uniform. * * 4. Dry ** 1. * * Purpose * - Stopping the fermentation, evaporating the water, stabilizing the quality of the tea leaves, making it easy to preserve the tea leaves. 2. * * Operation ** - It could be dried by a drying machine or dried by traditional quicklime after scenting (for example, when making osmanthus nine-song red plum, use quicklime and tea leaves together. The top layer of tea leaves, the bottom layer of quicklime, another layer of tea leaves, and another layer of quicklime. The quicklime was used to absorb the moisture in the tea leaves. The tea leaves produced in this way had a better fragrance). The tea leaves were dried until the water content met the requirements, usually about 3 - 5%. If the osmanthus nine-bend red plum was to be made, the osmanthus scenting process had to be added before or after the above processes: 1. * * Prepare raw materials ** - Fresh osmanthus had to be hand-picked and carefully selected. 2. * * Curing Operation ** - Fresh osmanthus and Jiuqu red plum tea leaves were placed together and mixed, and then scenting was done according to the traditional process. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
Is osmanthus nine-song red plum black tea?
Osmanthus Jiuqu Hongmei was a type of flower tea, and the base of the tea was Jiuqu Hongmei (black tea). "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
What is the origin and allusion of the nine-song red plum blossom
There were many theories about the origin of the Nine Melody Red Plum. The origin of its name was related to legends and related research. According to legend, a couple who had a child at the foot of the spiritual mountain named their youngest son Ah Long. When Ah Long was playing by the stream, he found that two shrimps were fighting for a bright and round bead. Ah Long picked it up and put it in his mouth. When he ran home, he accidentally swallowed the bead. Then his body became itchy. When he entered the basin that his mother brought to wash it, he turned into a black dragon and flew into the mountains. His parents chased after him relentlessly, and Ah Long, who had turned into a black dragon, swam nine times in a row, turning back and forth. These nine trips became nine twists and turns of the waterway. The tea leaves planted on both sides of the river were shaped like dragons after being stir-fried, and the fragrance was like red plums. Therefore, it was called "Jiuqu Red Plum". This tea was later called "Gratitude Tea" and was related to this legend. From a research point of view, the famous tea scholar Wan Fang pointed out that Jiuqu Hongmei was moved from Wuyi Mountain in Fujian Province to Dawu Mountain (Lake) in Zhoupu Township (now Shuangpu Town), West Lake District, Hangzhou City, Zhejiang Province. Jiuqu referred to Jiuqu Creek in Wuyi Mountain, and red plum was related to tea fragrance. In addition, Jiuqu Hongmei originated from Wuyi Mountain Oolong tea in Fujian Province. It was introduced to Hangzhou in the middle and late Qing Dynasty. After being cultivated and improved by tea farmers, it became black tea. It was once known as the "Oolong Plum","Jiuqu Oolong", and "Jiuqu Plum". Later, due to its bright red color, it was finally named "Jiuqu Red Plum". "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
The theme of the nine-song red plum tea ceremony performance
From the relevant information, the theme of the Jiuqu Red Plum Tea Art performance revolved around the history, culture, characteristics, and drinking effects of Jiuqu Red Plum Tea. In terms of history and culture, it was said that Wu Sheng, a native of Wuyi Mountain, wandered along the Qiantang River in Hangzhou during the Taiping Heavenly Kingdom. He married Ruomei, a tea-picking woman, and made this tea. In order to show that he did not forget his hometown, it was called "Jiuqu Red". Because of his wife's name and the characteristics of the tea soup, it was called "Jiuqu Red Plum". This could become a part of the theme, such as "Jiuqu Red Plum: The Inheritance of Tea Fragrance in History". In terms of the characteristics of the tea, it was tightly curved, dark and moist, with golden hair exposed, and the tea soup was bright and red. The theme of the performance could reflect its appearance and the characteristics of the soup color, such as "Appreciating the color of Jiuqu Red Plum: Dark and Red". In terms of drinking effects, it was sweet and warm in nature. It had the function of warming the stomach, strengthening the spleen, improving eyesight, and refreshing the mind. It was especially suitable for people with cold bodies. The theme could be " Jiuqu Hongmei: A good tea to warm the body and mind." Combined with its cultural content, such as the ancients 'evaluation of it," the color of agate in the white jade cup, the fragrance of plum blossoms under the red lips and tongue ", the theme could be set to " taste the red plum in Jiuqu: the fragrance of plum blossoms in agate color " and so on. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
What does the nine-song red plum taste like?
Jiuqu Hongmei was the only black tea among Zhejiang famous teas. Its taste had a unique flavor. The tea was bright orange and had an obvious nectar fragrance. The first taste was light, but the texture of the tea was thick and had the feeling of rice soup. The taste was similar to the sweet and sour taste of fruits. After swallowing, there would be a brief sweetness in the throat. The taste was mellow and refreshing, and the fragrance was rich, like honey fragrance, but also contained orchid fragrance. Different people had different taste preferences. Some people liked this kind of light, sweet, and sour tea with rich aroma and thick texture, while others might prefer other flavors of tea. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
Red Plum Song
"Praise of Red Plum" was a classic red song. In 1964, Yan Su wrote the theme song for the opera Sister Jiang. The lyrics were written by Yan Su, and the lyrics were written by Yang Ming, Jiang Chunyang, and Jin Sha. This song had a total of eight drafts and more than 20 changes. One of the composer, Yang Ming, first wrote the prototype of the theme melody," Red plum blossoms on the red rock," which triggered the inspiration of the golden sand. On this basis, he added a swing singing style and incorporated some Jiangnan tanhuang tones, forming a relatively complete theme song for " Praise of Red Plum." In terms of singing, there was a version performed by Wang Li. Xiao Zhan had also covered the song and included it in the album Beautiful China Special, which was released in the early morning of April 13,2020. In terms of the content of the song,"Red Plum Praise" was the theme song that ran through the entire opera "Sister Jiang." The story background of the opera "Sister Jiang" was on the eve of national liberation. In Chongqing under the rule of the Kuomingtang rebels, Sister Jiang, an underground member of the Chinese People's Party, was on an important mission. On the way, she was shocked to learn that her husband had died and still joined the battle against the enemy. She was unfortunately arrested, unyielding in the face of the enemy's torture, and finally died bravely. The song expressed a kind of simple, tactful, yet high-pitched and firm emotion, and also contained the spirit of revolution. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
Nine songs of red plum
Jiuqu Hongmei, also known as Jiuqu Red or Jiuqu Oolong, was a traditional famous tea in West Lake District and was one of the top ten famous teas in China. It had 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. Its appearance is as thin as a fish hook, the rope is tight, the surface is mostly white, the color is black and moist; The color of the soup is yellow and bright, and the bottom of the leaves is red. When brewing, if the tea was brewed with Lingshan spring water, the tea would be bright red, like red plum in the water. The taste was fresh and delicious, and the quality could be comparable to the black tea of Keemun, an province in Guizhou Province. Jiuqu Hongmei was mainly produced in Hubu, Shuangling, Zhangyu, Fengjia, Lingshan, Shejing, Renqiao, Shangyang, and Xiayang areas of Shuangpu Town in West Lake District. Among them, the quality produced by Hubu Dawushan was the best. In history, Jiuqu Hongmei Tea won the gold medal at the World Exposition in Vietnam in 1915, won the special prize at the first West Lake Exposition in Hangzhou in 1929, and was selected into the intangible cultural heritage list of Zhejiang Province in 2009. Together with West Lake Longjing tea, it was known as the " Red and Green Double Unique " or the " Double Walls " of West Lake Tea Area. West Lake Longjing tea was like green jade, and Jiuqu red plum was like red agate. The two complemented each other, one red and one green like " a little red in a green bush." "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
Song Red Plum Praise
You can check the simplified musical score of "Red Plum Praise"(sung by Tong Li-Yan Su/Yang Ming, Jiang Chunyang's lyrics) on the simplified musical score website. In addition, there is also the simplified musical score of "Red Plum Praise"(the interlude of the opera "Sister Jiang"), which contains the lyrics and the latest musical score of the song, but the content of the simplified musical score cannot be directly provided. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!
The tea of the nine red plum blossoms
When brewing Jiuqu Red Plum, the ratio of tea to water was about 1:50. "Nine Plum Red Songs Collection" novel is equally wonderful. Everyone is welcome to click and read it!