What is the frying process of Biluochun? I m going to write an essay, a little simpler, an overview

The shape and aroma of tea are formed in the production process What is the production process of Biluochun This is an important link that directly affects the quality of Biluochun The production process mainly includes four steps: finishing, rolling, kneading and drying. 1. The production process of Biluochun is finished Pick the cool tea leaves and put them into the wok, it is best to choose a frying pan or inclined pot When the domestic temperature reaches 190 200 °C, you can put in the fresh leaves of the tea tree Tea makers use their skilled skills to start a variety of stir-frying The whole process should strive to be clean, shaken, killed, killed, no red stems, no red leaves, no smoke, about 3 5 minutes to complete. 2. The kneading of the production process of Biluochun This is the process that tests the skills of the tea master The need to comprehensively use a variety of techniques such as shaking, frying, and kneading The purpose is to reduce the moisture in the tea Use various techniques to shape the shape of the tea leaves Among them, the technique should also be loose and tight to avoid the tea strips from breaking about 10 minutes or so Start to reduce the temperature of the pot.

3. The production process of Biluochun is to reduce the temperature in the pot When it reaches 50-60 °C, constantly stir-fry and rub the dough, and then repeatedly break it up until it forms a curly bar and when it is revealed, it is about time to proceed to the next link, and the tea leaves are basically dry The whole process lasts 13 15 minutes. 4. The drying process of Biluochun This is the last link, and it is also the most important link that affects the aroma of tea. The purpose of drying is to shape the tea and at the same time evaporate the water in the tea leaves and reduce the water content.

When it reaches 90% dry, wrap the tea leaves in a layer of mulberry paper, put them in a pot at 30 or 40 °C, and bake them for about 6-8 minutes, and the drying process is completed. The production process of Biluochun requires excellence, and the craftsmanship of the tea maker is also very particular, and the stir-fry must not leave the tea, the tea does not leave the pot, the kneading is fried, the kneading is kneaded, the stir-fry is combined, the continuous operation is completed. Only strict requirements in all aspects can make real Biluo spring tea, a little simpler.

The characteristics of Biluochun stir-fry are: hands do not leave the tea, tea does not leave the pot, kneading with stir-frying, kneading in the stir-fry, stir-frying and kneading combined, continuous operation, and the pot is ready. The main processes are: finishing, rolling, kneading and drying.

Finishing: Done in a frying pan or inclined pan, when the pot temperature is 190 200 °C, I hope it can help you. Thank you!

Picking--- stirring [in the pot] - kneading --- drying --- completed.

First, the high temperature is finished.

Leaf dosage 250 grams of fresh leaves.

The pot temperature is 180 200, the temperature of high-grade fresh leaves is slightly lower, and the temperature of low-grade fresh leaves is slightly higher.

Duration 3-4 minutes.

Technique Rotate and stir-fry repeatedly with both hands or one hand, and the action is brisk.

Second, it is kneaded into shape.

Pot temperature 65-75.

Duration 10-15 minutes.

Technique Hold down the green leaves with both hands or one hand, circle along the wall of the pot in a direction, so that the leaves rotate and rotate between the palm and the wall of the pot, knead the leaves and knead the side scattered from the palm side, do not make the kneading leaves into a clump, start to rotate three or four times that is, shake once, gradually increase the number of rotations, reduce the number of shakes, and basically form a curled and tight knot.

The three rubbings are obvious.

Pot temperature 55-60.

Duration 12-15 minutes.

Technique Support the pot table with one arm, knead the leaves in the palms of both hands and rub the dough, rub in one direction, rub every 4 5 turns to solve the block, take turns to clear the bottom, while rubbing the dough, while unblocking, while drying.

4. Simmer dry.

Pot temperature 50 55 .

Duration 6-7 minutes.

Technique After kneading the tea leaves, slightly turn or light the dough several times with your hands, to achieve a prickly feeling, that is, the tea leaves are evenly spread on the paper, put in the pot and bake, you can start the pot.

Chen Yong, a Biluo spring tea farmer in Dongting Mountain, is one of the inheritors of the roasted tea skills of the Biluo spring tea farmers in the place of origin, and is also a rare "post-70s" among the local roasted tea masters, who learned roasted tea from his parents at the age of 16. "When the finale is finished, most people are afraid of being hot and dare not use high temperatures, but when the fire is finished, the fire must be strong, just like stir-frying, and the fire can fry the dishes well. "Many of the tricks are the result of years of exploration, such as kneading the dough is not rubbing, but need to borrow "ingenuity" and these housekeeper "unique skills" are in the hands, and those who can master this skill are not ordinary masters.

Biluochun roasted tea process is a process derived from the induction and summary of thousands of years of experience, and has excellent cultural traditions. Generations of Suzhou tea people have protected the quality of Biluochun tea in Dongting Mountain, the place of origin, and inherited the production process of Biluochun, so that the culture of Biluochun tea in Dongting Mountain has a long history and has been passed down from generation to generation.

Due to the unique production process, Biluochun needs four catties of fresh leaves to fry one catty of dry tea.

Why is the new tea small every year**. "The key is that the labor cost is **20%, and the daily salary of the tea pickers we found from northern Jiangsu has risen from 80 yuan to 110 yuan, and the round-trip fare has also risen from 200 yuan to 300 yuan. Roasted tea making cost**. ”

Self-produced and self-sold", "fried and sold", in Suzhou City, Wuzhong District, Dongxishan Road on the road, but there are also some profiteers shoddy, deceiving consumers, everyone needs to keep their eyes open.

The purpose of tea farmers: to completely get rid of the two-headed jump; The embarrassing situation of laughter, do not leave profits for middlemen, and make real conscience tea. Tea farmers are directly supplied at first-hand source prices. Support orchard picking tours. You can also observe the whole process of the tea master roasting tea.

Hope it helps.

Biluochun"It is produced in Dongting Mountain, Wuxian County, Suzhou City, Jiangsu Province, a famous scenic tourist resort in China. In the Tang Dynasty, Lu Yu's "Book of Tea" mentions the origin of tea"Suzhou Changzhou County, Dongting Mountain"。The tea produced in Dongting Mountain is commonly known as because of its high aroma and long-lasting"It scares people"Later, after the Kangxi Emperor of the Qing Dynasty tasted this tea, he learned that it was produced by Brother Bi of Dongting Mountain, and changed its name"Biluochun"。

Biluo spring harvesting process is fine, picking.

The initial buds and leaves of 1 bud and 1 leaf are used as raw materials, and after being picked back, they are sorted and removed from impurities, and then made by killing, rolling, rubbing, and frying"The hand does not leave the tea, the tea does not leave the pot, the stir-fry is kneaded, the age is continuously operated, the hair does not fall, and the curl becomes a snail"。The quality characteristics of Biluochun are that the cord is slender, curled into a snail, covered with hair, silver-green and faint green, fragrant and elegant, envied with rich and glycol, fresh and fresh, and has a long aftertaste.

To taste Biluo spring tea, put 3 grams of tea leaves in a white porcelain teacup, soak the tea leaves with a little hot water first, wait for the buds and leaves later, continue to heat the water and brew for 2-3 minutes, you can smell the fragrance, watch the color, and evaluate it. The green and slender buds and leaves float in the cup, and the aroma comes to the nose, and after drinking, it is fresh and pleasant.