Shangri La White Snow Tea [Yunnan Shangri La Specialty]

What is Shangri La White Snow Tea? Authentic Yunnan Shangri La Specialty: Shangri La White Snow Tea

Summary:Do you want to know what Shangri La White Snow Tea is? This article is a detailed introduction to the Yunnan Shangri La specialty - Shangri La White Snow Tea. It was compiled and edited by the editorial team of China Specialty Network, who reviewed and collected relevant information about Shangri La White Snow Tea. The full text takes about 10 minutes to read, mainly including the basic introduction of Shangri La White Snow Tea and its nutritional value? What are the product features of Shangri La White Snow Tea? How did the history of Shangri La white snow tea come about? The production method of Shangri La white snow tea, etc

Basic Introduction of Shangri La White Snow Tea

White snow tea, also known as ground snow tea, is produced in snow capped mountains above 4000 meters above sea level. It has a fragrant and sweet aroma, a slight bitterness, and contains various beneficial ingredients for the human body. It can lower blood lipids, lose weight, awaken the brain, clear heat and relieve summer heat, produce saliva, moisten the lungs, and relieve cough. It has significant therapeutic effects on hypertension, neurasthenia, pharyngitis, and other conditions

White snow tea has a fragrant and sweet aftertaste, with a slight bitterness, and contains various beneficial ingredients for the human body. Growing on the snowy plateau at 4000 meters, it can lower blood lipids and pressure, lose weight, invigorate the brain and lungs, clear heat and relieve summer heat, produce fluids and cough, clear the liver and improve vision, eliminate toxins, calm the liver and reduce fire, nourish yin and moisten the lungs. It is suitable for pneumonia cough, hypertension, neurasthenia, pharyngitis, madness and irritability, etc. Regular drinking can help prevent digestive tract cancer and is the first choice for people with hypertension, hyperlipidemia, and obesity

People summarize that there are four unique aspects to the traditional picking process of white snow tea:

The first is to pick the tea and wait until it is "opened". When the new shoots grow to one bud and three or four leaves, the surface opens, the leaves are basically mature, the content is rich, and the tea aroma is high

Secondly, fresh leaves need to be sliced. After harvesting, the fresh leaves are cooled, cooled, and manually sliced. The leaves of each bud and leaf are separated from the tender buds and stems, and the tender buds are stir fried with "silver needles". The tea stems are stir fried with "needles" to separate the leaves into old and tender slices, and then stir fried to make "snow tea". Although the initial tea making process in China is unique, it is the most scientific process. The benefits of plucking tea leaves are that they can remove the leaves, separate the old and tender, remove impurities and poor branches, maintain pure and hygienic quality, and also have a withering effect, which is beneficial for the conversion of polyphenols, proteins, and carbohydrates in the leaves, improving the taste and aroma of the tea

The third method is to separate the old and tender parts and stir fry them separately. The stir fried slices are divided into a raw pot and a cooked pot, and one to two liang of fresh leaves are added each time. Shake the raw pot at high temperature to kill the green, and stir fry and pat the cooked pot at low temperature to form

The fourth is carbon fire pulling old fire. After stir frying, the wet tea is processed over low heat, mixed, sorted, and then aged until it is completely dry. Laohuo is a key process for shaping, frosting, and enhancing the aroma of sliced tea, and is known as a "unique skill". Lao Huo uses charcoal for quick drying with an open flame. During the drying process, two people lift the drying basket and flip it once every 2-3 seconds, then lift it up and down 70-80 times to complete the process. Some people describe it as "flames soaring high, heat waves rolling, lifting up and down, attacking tea with fire", becoming a fascinating landscape

The production method of Shangri La white snow tea

White snow tea picking

The picking technology of white snow tea is different from other famous teas. Spring tea opens after the rain in the valley, and the new shoots have formed a "open surface". The picking standards are mainly based on the second and third leaves in the middle and the second and third leaves in the first bud. After harvesting fresh leaves, plate them in a timely manner, separate the tender leaves (unopened) and old leaves (already opened), and stir fry them into buds, stems, and coarse old leaves to make "needle handles" as by-products. The frying process of white snow tea slices includes five steps: raw pot, cooked pot, rough heat, and old heat

Raw and cooked pots

The diameter of the tea stir fry pot is about 70 centimeters, tilted at a 30 degree angle, and the two pots are adjacent, making it cooked once a lifetime. The temperature of the raw pot is around 100 ℃, while that of the cooked pot is slightly lower. Add about 100 grams of leaves, reduce the amount of tender leaves and slightly increase the amount of old leaves. After adding fresh leaves to the pot, stir fry them with a bamboo broom or reed broom for 1-2 minutes, mainly for the purpose of withering. When the leaves become soft, sweep the raw leaves into a cooked pot, organize them into strips, stir fry and pat them at the same time, gradually making the leaves into slices. The amount of force used depends on the tenderness of the fresh leaves. For tender leaves, stir fry them gently and loosen the broom handle to maintain color and shape. When frying old leaves, tighten the broom handle tightly and gently pat them into slices. Stir fry until the leaves are almost set and have a moisture content of about 30%, then remove from the pot and bake in a timely manner

Mao Huo

Use charcoal fire in a drying basket, with about 1.5 kilograms of leaves per basket, and a top drying temperature of around 100 ℃. Bake until 80-90% dry. After picking out the yellow pages, floating leaves, red veins, and old leaves, mix the tender and old slices evenly

Small fire

It should be done no later than one day after the initial fire, with 2.5-3 kilograms of leaves added to each cage. The fire temperature should not be too high, and it should be dried until it is almost dry enough

Lao Huo

Also known as La Lao Huo, it is the last baking and has a great impact on the formation of special colors, aromas, flavors, and shapes. Old fire requires high temperature and intense flames. Charcoal should be arranged and squeezed tightly first, burned vigorously and evenly, and the flames should soar into the sky. Add 3-4 kilograms of leaves to each basket, and have two people lift and bake the basket on charcoal fire for 2-3 seconds, then flip the tea while lifting it up and down. To fully utilize the charcoal fire, 2-3 drying baskets can be used alternately for baking. The scorching heat and constant flow of people are truly unique "fire skills" in Chinese tea baking techniques. Each tea roasting basket needs to be flipped over fifty to sixty times, and the basket needs to be pulled back and forth. A baker has to walk more than ten kilometers a day. When the leaves are green with frost, they can be dried directly. While they are still hot, they are placed in iron tubes, stepped on layer by layer, covered, and sealed with solder for storage