Cangnan Cuilong Tea [Zhejiang Cangnan Specialty]

What is Cangnan Cuilong Tea? Authentic Zhejiang Cangnan specialty: Cangnan Cuilong Tea

Summary:Do you want to know what Cangnan Cuilong Tea is? This article is a detailed introduction toZhejiang Cangnan specialty - Cangnan Cuilong Tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Cangnan Cuilong Tea. The full text takes about 8 minutes to read, mainly including the basic introduction of Cangnan Cuilong Tea and the product characteristics of Cangnan Cuilong Tea? How did the history of Cangnan Cuilong tea come about? The production method of Cangnan Cuilong tea and the awards and honors of Cangnan Cuilong tea

Introduction to Cangnan Cuilong Tea

Cangnan Cuilong Tea is produced on the top of Wudai Mountain in Cangnan County, at the border of Zhejiang and Fujian provinces, with an average altitude of 400 meters.

. Cangnan Cuilong tea is a newly created famous tea. In 1997, it was awarded the title of Provincial Second Class Famous Tea, and in 1999, it was rated as Provincial First Class Famous Tea at the 13th Zhejiang Famous Tea Competition

The appearance is flat and straight, the color is emerald green, the aroma is clear and long-lasting, the taste is sweet and mellow, the soup color is bright emerald green, and the leaves are in full bloom. The standard for picking fresh leaves is one bud and one leaf at the beginning of development, requiring uniform size of buds and leaves, and a length of no more than 2 centimeters; The picking period is early, usually between the Spring Equinox and Qingming Festival. The fresh leaves harvested should be picked and cleaned to remove diseased leaves, fragments, etc., making them uniform and pure; The frying process can be divided into four steps: blanching, green pot, rehydration and cooling, and baking

The production method of Cangnan Cuilong tea

1. Fresh leaf picking: The fresh leaves of Cangnan Cuilong tea are harvested from local community tea gardens or early maturing tea gardens without fuzz, such as Longjing 43, Wuniu Zao, etc. Picking begins around the vernal equinox, and the picking standards are divided into one bud and one leaf initial development, one bud and one leaf, and one bud and two leaf initial development according to different levels of requirements. The size of the buds and leaves should be uniform and the length of the buds and leaves should not exceed 2cm. The fresh leaves harvested should meet the standards of "tender, fresh, uniform, and clean"

2. Fresh leaf spreading: After harvesting the fresh leaves, they are first picked and sorted to remove fragments, diseased leaves, fish leaves, stems, debris, etc. Then, the fresh leaves are thinly spread on the bamboo plaque. The average laying time is 6-14 hours. When the fresh leaves emit green grass air, the leaves become soft, and the weight loss rate reaches 10% to 15%, it can be processed

3. Stir fry green pot: Add 100-150g of leaves to each green pot, start with a pot temperature of 90-100C, and then lower to 70-80C. The green pot time is generally controlled between 13-15 minutes. The specific frying method is as follows: at the beginning, shake and stir fry mainly. After 3-4 minutes, when the leaves become soft and the color changes from green to dark green, use a combination of rubbing, shaking, and layering techniques to straighten, straighten, and flatten the tea strips, which takes about 4-5 minutes. When the leaves are withered and the tea leaves are not sticking to each other, use wiping and rubbing as the main method, gradually increasing the gesture to make the tea leaves flatter. Stir fry until the tea leaves can spread and the tea body is straight, then you can start the pot. The weight loss rate is 60% to 65%

4. Moisture regain, sieving: After the green pot leaves are cooled by moisture regain, use a soft mouthed dustpan to remove the flakes, and then use a 3-hole sieve to remove the coarse ones for graded stir frying<5. Bright pot: Add 200-250g of green pot leaves to each pot, keep the pot temperature at 60-70C, and wait for 20-25 minutes. The frying method is as follows: within 3-4 minutes after adding the leaves, the pot temperature should be slightly higher, and the frying action should mainly be wiping, shaking, and rubbing. The number of shaking times should gradually decrease, and shaking should be used instead of shaking. When the tea leaves are slippery, the pot temperature should be lowered, and it should be lightly grasped and pushed. The force should gradually increase, and the tea body should be grasped and pushed flat. When stir frying until the tea leaves have a prickly texture, reduce the pressure and gently grasp and push. Then switch to grinding and stir frying. The temperature of the pot slightly increases, making the tea leaves smooth in appearance and enhancing their aroma. After 3-4 minutes, the tea leaves can be taken out of the pot. When cooking, try to hold most of the tea leaves in your hands as much as possible, ensuring that your hands are not separated from the tea and the tea is not separated from the pot. Otherwise, it may result in negative phenomena such as "empty shell dryness", focus, and excessive tea powder

6. Screening, cutting, and roasting the tea leaves: The tea leaves that have passed through the roasting pot should be screened out with a 4-hole sieve to remove the tea leaves. The tea leaves at the bottom of the sieve should be cut off from the tea leaves, and the tea leaves should be roasted again to ensure that their color, shape, and dryness meet the quality requirements of the finished tea. Then stack and bag the two types of tea leaves stir fried, and store them in an ash jar

Awards and honors of Cangnan Cuilong Tea

This tea was rated as a first-class famous tea in Zhejiang Province at the 13th Famous Tea Competition in 1999, and also won the International Famous Tea Gold Award at the 99 China International Tea Expo.