Yandang Maofeng is a famous tea that has a history of more than 100 years. Since the 1980s, it has been rated as provincial tea for 3 times. The tea is produced in Yandang Mountain, a famous mountain in southern Zhejiang where there is a lot of fog and rainfall. The quality characteristics are as follows: The cord is tightly knotted and straight, and the white color is revealed. The color is green, the aroma is clear and lasting, the soup color is clear and clean, and the taste is fresh and refreshing. The leaves are green and uniform. The production process is as follows: fresh leaves picking, fixing, rubbing, baking, baking and drying, and baking and baking. 1? Picking and picking of fresh leaves requires delicate and uniform net, with the first exhibition of one bud, one leaf or one bud and two leaves as the standard, and no pest and leaf, rainy leaves or purple buds. After the fresh leaves are harvested, they must be immediately spread on bamboo rafts or rafts. The time should be 5-8 hours. At the same time, fish leaves, single slices, damaged shoots and impurities should be removed. 2? Fixing the use of pan to kill green, the pot temperature is controlled at about 180 °C, the amount of leaves 0.6kg. One-handed and two-handed combination operation, the first stir-fry until the buds have a hot feeling, when the water vapor emitted immediately turned into boring, boring thoroughly immediately after the stir-fry, accompanied by fan to disperse the water vapor. Hand gestures should be light during operation, and the tea should be washed cleanly and shaken thoroughly. The degree of fixation was appropriate for the dark color of leaves, the softness of leafy leaves, the complete distribution of grass gas, and the display of fragrance. 3? Knead to kill the leaves cool and then place it in bamboo baskets for rubbing. Before rubbing, it is necessary to trim and fix the leaves so that they will not bend. Rubbing and rubbing with both hands and rubbing method, the force should be uniform, the whole process should be light and heavy light combination, the middle of the 1 to 2 times to solve the block, rubbing more than 97% of the tea into strips, a slight overflow of tea juice can be. 4? Bake the loaf and shake immediately after it is shaken. The temperature is controlled at 100~150°C for 8 to 10 minutes. The mixture is mixed twice in the middle, and it is baked until the tea bars do not stick to each other. When shaking, it is moderate when it is scattered. After the tea leaves were dried and softened, they began to refresh themselves. The pot temperature was 80°C. After the tea was put on the pan, it was fried first. Although it was not easy to make tea into a group, it was still flexible. Into the article, then pan temperature should be reduced to about 60 °C. The rule of thumb is: the palm of the hand is down, the tiger's mouth is open, 4 fingers are straight and close together, the thumb and 4 fingers are bent at the same time, and part of the tea is grasped in the hand, and the wrists and fingers are constantly shaken to make the tea leaves rotate in the palm of the hand. And gradually leaves the tea out of the hand. In the course of Ricoh, he took tea leaves in the palm of his hand to sip scallions and trimmed the edges. When the tea leaves had a stinging touch, they were changed to stir-fry to reduce broken pieces and ensure quality. Scoop up to 60% dry, when the white is revealed, you can make the pan cool and soften. 6? Baking spread the cool leaves evenly in the roasting cage, temperature control at 60 ~ 80 °C, in the baking process for 3 ~ 4 times mix, bake to dry enough after the tea stem, picking go yellow, sieve Go to the end of the tea, cool and store it in boxes.
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