Moganshan Black Tea [Zhejiang Deqing Specialty]

What is Moganshan black tea? Authentic Zhejiang Deqing specialty: Moganshan black tea

Content summary:Do you want to know what Moganshan black tea is? This article is a detailed introduction toZhejiang Deqing specialty - Moganshan black tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Moganshan black tea. The full text takes about 6 minutes to read, mainly including the basic introduction of Moganshan black tea and its nutritional value? The production method and tasting method of Moganshan black tea

Basic introduction of Moganshan black tea

Moganshan black tea has a bright red color, a sweet and mellow taste, a natural longan flavor, and a unique pine smoke aroma. In June 2013, it won the High Quality Award in the 2013 "Zhejiang Tea" Cup Red Tea Competition. Moganshan black tea is a fully fermented tea made from the buds and leaves of tea trees, refined through typical processes such as withering, rolling (cutting), fermentation, and drying

Method of making Moganshan black tea

The first process of making black tea is withering. Withering is the natural evaporation of water from fresh leaves. Obviously, it takes much longer than the five hour shelf life of making green tea

Mold killing is the third process that is relatively difficult to master. Due to the presence of a certain amount of moisture in tea leaves, and in order to eliminate potential harmful microorganisms, mold killing must be carried out at a certain high temperature. Workers continuously feed materials from the feeding port, which are then baked by high-temperature machines. The bamboo plaque placed at the discharge outlet connects the tea leaves. One difficulty of this step is to control the temperature. If it is too high, it is prone to burning, and the organic matter in tea leaves evaporates too much; If it is too low, it will not have the effect of killing mold. What temperature is sufficient, or how long it takes to bake in the machine, depends on the experience of the tea worker. Observing the color and texture of the tea leaves coming out of the outlet, the color of the tea leaves begins to appear yellow brown and dark red

Tasting and Eating Methods of Moganshan Black Tea

1. Generally speaking, before drinking black tea, regardless of the drinking method used, tea utensils such as boiling pots, cups or cups for holding tea must be prepared first. At the same time, clean water is also needed to thoroughly clean each item to prevent contamination

Eating taboos: Use tea to take medication; Do not drink tea within 1 hour before and after taking medication. Ginseng and American ginseng should not be consumed together with tea. Avoid drinking strong tea to relieve hangovers; It is not advisable to drink tea before meals; Do not drink tea immediately after meals; Girls should avoid drinking strong tea