In the tea ceremony, I have introduced several methods for collecting tea, such as the tea of ​​the bamboo shooters, the Linglu mining, the tea of ​​the teeth, the selection of the good mining, and the introduction of some principles of rainy days, the eyes of the sky. Of course, the time and method of tea picking are not very applicable until now. This is because the good tea in our target has changed and the way of production has changed.
In a tea garden, how to make a good leaf for the tea in my heart, I think in addition to the reference tea, I think we should pay attention to the following aspects.
First, time and tenderness
The influence of time on the quality of tea can be seen from the process of tea growth. Tea extends from tea buds to a tea branch. The expansion of each leaf means that spring is like a flowing past. In the process, time is always It is not waiting for people. The son is in Chuan Shang: The deceased is like a husband, staying up late. In the warm day and night of spring, tea may have opened its first young leaves, and for tea makers, the expansion of each leaf means the expansion of tea and the shape of tea. Variety. From this perspective, time sometimes represents the quality of a tea. And this kind of quality change will be very fast. Almost all tea areas are popular with such a proverb: "Tea tree is a time grass, three days is a treasure, and three days later it becomes grass", especially in the rain, high temperature At that time, the leaves are easy to grow up, the so-called "tea to the summer is a thick night." So, as for the time when the tea is better, there are still different opinions. For example, in the world of poetry, "Poetry writing plum blossom month, tea fried valley rain spring" became a classic evaluation of Gu Yucha. In the "Lanting Huawu Tea Poetry", Lu You said: "Lanting is like a water in the mouth, and the tea market is in front of the rain." As an important tea producing area in Zhejiang, Shaoxing's tea market is concentrated before the rain. After entering the Ming Dynasty, it was mainly based on loose tea. In the "Tea Shu", Xu Cixi said that "the Qingming is too early, the summer is too late, the valley is too late, and the time is moderate." The main time of tea. In the "Tea Spectrum", Ming Zhu Quan talked about tea drinking methods from tea, water, decoction and tea, and thought that tea should be Gu Yu tea. Of course, Gu Yucha may have some emphasis because of the special cultural elements of the season. When modern green tea became the mainstream of tea, it was especially known as the green tea of ​​Suzhou and Hangzhou under the heavens, the West Lake Longjing of Hangzhou, and the Dongting Biluochun of Su, the rise of these two famous teas, especially for tea. The evaluation of green tea is more demanding, and the concept of tea, soup, aroma and taste (ie, color and flavor) proposes a comprehensive evaluation concept, which makes the tea transition from the original single tasting tea to more color. Requirements, this requires more emphasis on the tenderness of fresh leaves, and the fresh leaves of tea are also developing in the direction of tenderness, thus achieving the rise of Mingqian tea with Qingming as the time node, and replacing the original The recognition of Gu Yucha became a newcomer to tea. Then, for the island tea area in Dinghai, when the tea is relatively good, the individual thinks that it is still before and after the Qingming. Because this period is more important from the shape of the leaf (tenderness), I think it is better when it is in the beginning of a bud, a leaf or a bud, and it may be bud-like. It is suitable for making buds. The main tea, later with leaves as much, but from the shape of the tea, the buds have buds, the leaves have the beauty of the leaves, but from the soup color and taste, the appearance of the leaves will give the whole The taste of the tea is added to the soup, and the aroma and bubble resistance are also better.
Second, tea picking method
The method of tea picking mentioned here is mainly the method of picking tea, the supporting tools and some aspects that need to be paid attention after harvesting. From the perspective of tea making, the tea bud leaves growing in the tea garden are very good, but if improperly picked, preserved or transported improperly, the tea bud leaves can also be deteriorated, and the conditions for producing good tea can be lost. Then you need to pay attention to the details of some tea picking. The first is the problem of picking tea. Normal tea picking is a dialing method, not a squatting method. The main reason is to prevent excessive squeezing of the tea buds during tea picking and cause the cells to rupture. This rupture causes the tea polyphenols in these cells to oxidize, and the tip of the sputum becomes red. For the production of green tea, this red color will become black after being made into dry tea, which will affect the appearance of dry tea, and at the same time will make the soup color red in the whole brewing and affect the color of the tea soup, so it is necessary to pay attention. Secondly, it is used to hold fresh leaves when picking tea. In the "Tea Sutra", it is called 籯, and it is negative to pick tea, that is, carrying it; there is also Pi Rixi in his "tea man" poem saying "waist" It’s actually a bamboo basket. There are bamboos in the land, and the bamboo baskets are rich in materials, light in bamboo, good in weaving effect, and cheap. The bamboo baskets are in use or behind the back, or between the waists, but the shapes are different and the sizes vary. The use of such equipment to pick tea, the advantage is that ventilation and ventilation, to avoid fresh leaves due to elevated leaf temperature and heat and deterioration, such as softening, red leaves and the like, but also because the bamboo texture is hard, will not change to squeeze, so the tea is not easy to squeeze or damage To ensure the quality of fresh leaves. Once again, it is necessary to collect and concentrate the release in a timely manner. When the tea cage is full, the fresh leaves should be poured out in time, placed in a larger tea cage, and then moved to a large green shelf to spread the green. Then the fresh leaves after harvesting should be kept in the sun. It should be placed in a cool and ventilated environment as well. Timely collection is important to ensure the quality of fresh leaves, and it can also maintain the consistency of fresh leaf water dispersion or aglow effect, and improve the quality of tea processing.
Third, picking the weather
In view of the difference in requirements of fresh leaves in the Tang steaming process and the modern greening process, the requirements for climate and tea fresh leaf conditions are different at the time of picking. Such as the "tea" said in the Linglu mining. With dew, there may be no relationship with the steaming process, but for the fried green, the moisture is increased, which makes the agitation time long, time consuming, and easy to cause unevenness, so the dew leaf and the rain leaf pair For modern tea, it is not a good fresh leaf. Therefore, it should be taken after harvesting with dew. In different days of the eye, due to the evaporation of temperature and water, the fresh tea leaves in the morning often have higher water content, and the temperature of the tea itself is lower. As time goes by, the moisture content decreases when entering the highest temperature in the afternoon. The temperature rises. At this time, it should be noted that after tea picking, it is more likely to cool down in time to prevent the backlog from softening and softening the tea.
In summary, how do you pick fresh leaves for a good tea? I think that we should choose a cloudy weather, a breeze, and after the dew in the morning, in the well-managed tea garden mentioned above, collect the shoots of a shoot, a leaf or a bud and a leaf. Timely collection, batching and apportioning, then good tea can be expected.
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