Guangdong dayeqing(guang dong da ye qing )

The method of Guangdong dayeqing is as follows:

The process of making Guangdong big leaf green tea is as follows:

The way to make it is to wither first, then turn it into green, and then roll and pile it up. This is different from other yellow teas. The product quality has the general characteristics of yellow tea. So it also belongs to the same tea category.

The characteristics of P. kwangtungensis are as follows

The quality characteristics of Guangdong dayeqing are as follows: its shape is straight, fat, tight, heavy, tender and even, its leaves are complete, and its color is green and yellow, its aroma is pure, its taste is mellow and sweet, its soup color is orange and bright, and its bottom is light yellow. The products are classified into 1-5 grades.

Big leaf green tea

synonym

Guangdong big leaf green tea generally refers to big leaf green tea

Big leaf green tea is a specialty of Guangdong. Big leaf green tea, also known as Guangdong big leaf green tea, is mainly produced in Shaoguan, Zhaoqing, Zhanjiang and other counties and cities in Guangdong Province. It belongs to yellow tea and is one of the representative varieties of yellow tea. The method is to wither first, then kill the green, and then roll the pile. This is different from other yellow teas. The product quality has the general characteristics of yellow tea. So it also belongs to the common tea category. Its origin is Shaoguan, Zhaoqing, Zhanjiang and other counties and cities in Guangdong Province. Guangdong dayeqing belongs to yellow tea, but different from other yellow tea processing methods, it withers first, then kills the green, and then rolls and piles. The main purpose of withering before killing and yellowing after rolling is to eliminate green astringency and promote mellow and pure fragrance.

Main features

If the size, thickness and tenderness of Maocha made from Guangdong dayeqing are uneven, it can be properly picked and screened, but the original length and buds and leaves should be complete when processing. After screening, the mixture was made according to the standard sample grade. Its shape is plump, tight, heavy, tender and even, the leaves are complete and show a little bit, the color is green and yellow, the aroma is pure, the taste is mellow and sweet, the soup color is orange and bright, and the bottom of the leaves is light yellow.

The quality characteristics of Guangdong dayeqing are as follows: its shape is straight, fat, tight, heavy, tender and even, its leaves are complete, and its color is green and yellow, its aroma is pure, its taste is mellow and sweet, its soup color is orange and bright, and its bottom is light yellow. Products are divided into 1-5 levels.

Main producing areas

Dayeqing is produced in Shaoguan, Zhaoqing and Zhanjiang of Guangdong Province. Guangdong is located in the south, the Tropic of cancer passes through the central part of the province, and the Wuling Mountain is on the northern edge of the barrier. It belongs to the subtropical zone. The tropical climate is "warm and multi-faceted". The annual average temperature is mostly above 22 ℃, and the annual precipitation is 1500 mm or more. Tea plantations are mostly distributed in the mountains and low hills, and the soil is mostly red soil with good water permeability, which is very suitable for the growth of tea trees.

Tea making technology

The fresh leaves of Yunnan big leaf tea plant are used as raw materials, and the picking standard is one bud, two leaves and three leaves. There are five processes in the manufacture of big leaf green: withering, killing, rolling, yellowing and drying.

Withered

It includes sunlight withering, indoor withering and trough withering. No matter which withering method is adopted, the fresh leaves should be evenly spread on the withered bamboo curtain, with the thickness of 15-20 cm. The tender leaves should be properly thin spread, and the old leaves can be appropriately thick spread. In order to make the withering uniform, turn the leaves 1 ~ 2 times in the withering process, and the action should be light, so as to avoid the redness caused by mechanical damage. Indoor withering, at room temperature of 28 ℃, withering time of 4 ~ 8 hours. The degree of withering was similar to that of green tea, and the degree of physical and chemical changes was similar. If the fresh leaves are already withered when they enter the plant, it is unnecessary to wither them formally. After a little spreading, they can be killed.

Kill the green

It plays a decisive role in improving the quality of big leaf green. It can be done by hand or by machine. When the leaves turn dark green and sticky, they can form a ball when pinched by hand. The tender stems are broken and continuous, and the grass gas disappears. When the leaves are slightly ripe, the anchors are lifted.

Rolling

Generally, medium and small rolling machines are used. It is required that the cable should be tight and sharp. The rolling degree should not be too heavy. Take the 65 type rolling machine as an example, the leaf weight is about 40 kg, the whole rolling time is 45 minutes, the first rolling is 30 minutes, first without pressure for 15 minutes, then light pressure for 10 minutes, crisp for 5 minutes, and then remove the block; the second rolling is 15 minutes, first medium pressure for 10 minutes, then loose pressure for 5 minutes, then remove the block and screen out No.

Stuffy pile

It is the main process to form the quality characteristics of dayeqing. Place the rolled leaves in a bamboo basket with a thickness of about 30-40 cm in a relatively humid place away from the wind. If necessary, cover them with a wet cloth to keep the leaves moist. The leaf temperature should be controlled at about 35 ℃. When the room temperature is below 25 ℃, the time of packing is about 4 ~ 5 hours, and when the room temperature is above 28 ℃, it is about 3 hours. When the stuffy pile is moderate, the leaves are yellow green and shiny, and the green gas disappears, giving off a strong aroma.

dry

Fire is divided into hair fire and foot fire. The temperature is 110 ~ 120 ℃ and the time is 12 ~ 15 minutes. Bake until 70% or 80% dry and cool for about 1 hour. When the temperature of foot fire is about 90 ℃, bake until the foot is dry, that is to say, bake and cool slightly, then pack in time. The moisture content of Mao tea should not exceed 6%. For coarse and old tea, the hair fire can be used to sun 70% dry, and then full fire.

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Chinese PinYin : Guang Dong Da Ye Qing