Laozhu Dafang [Anhui Shexian Specialty]

What is Lao Zhu Dafang? Authentic Anhui Shexian specialty: Laozhu Dafang

Content summary:Do you want to know what Laozhu Dafang is? This article is a detailed introduction to the local specialty of Shexian County, Anhui Province - Laozhu Dafang. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Laozhu Dafang. The full text takes about 9 minutes to read, mainly including the basic introduction of Laozhu Dafang and its nutritional value? What are the characteristics of Laozhu Dafang's products? How did the history of Laozhu Dafang come about? The production method and tasting method of Laozhu Dafang

Basic introduction of Laozhu Dafang

Laozhu Dafang is one of the flat strips of stir fried green tea. Originally from Laozhuling, Laozhupu Township, Shexian County, Anhui Province. Created during the Longqing period of the Ming Dynasty, it was named after "generosity". It is also known as the 'baking recipe'. Dafang tea is flat, straight, and even, with a dark green and oily color, and a ripe chestnut aroma. Divided into plain and floral styles. The production area of Dafang tea is not large, but the output is considerable. Among them, "Dinggu Dafang" is a premium tea that has resumed production

What nutritional value does big bamboo have

Tea polyphenols anti-aging:

The tea polyphenols in Laozhu Dafang help to delay aging. Tea polyphenols have strong antioxidant and physiological activity, and are scavengers of free radicals in the human body. According to research by relevant departments, the efficacy of 1 milligram of tea polyphenols in clearing excessive free radicals harmful to the human body is equivalent to 9 micrograms of superoxide dismutase (SOD), which is significantly higher than other similar substances

Dafang is divided into top grain Dafang and ordinary Dafang according to quality

Dinggu Dafang: It has a wide, flat and even appearance, with a yellow green or dark green color like bamboo leaves, and a hint of oil black, hence its name. The surface is smooth, the tea soup is light and green, the aroma is strong, and there is a ripe chestnut fragrance. The taste is strong and refreshing, and the leaves are yellow green and plump at the bottom

Ordinary generous quality features: The appearance color is dark green brown and smooth like cast iron, resembling bamboo leaves, called iron color generous, also known as bamboo leaf generous

The production method of Laozhu Dafang

The frying process of Dafang tea includes five steps: picking, withering, rolling, shaping, flattening, and frying

Harvesting

The requirements for fresh leaves are not very strict, generally consisting mainly of one bud and two three leaves

The wrap up

is a pot stove with a small mouth and a large belly, slightly shaped like a purse. When stir frying, first heat the pot until it turns slightly red, at around 160-180 ℃. Dip the pot wall in tea oil and pour 1-1.5 kilograms of fresh leaves into the pot. Quickly stir fry with both hands for 10-12 minutes until the leaves are soft and ready to stir fry

Rubbing

It is often done by hand or with a small machine. The kneading time is relatively short, and the pressure should be light to initially form a uniform and straight strip shape. Delicate and sophisticated, usually not kneaded or twisted; Low grade and generous leaves need to be kneaded and twisted before they can be made into fine flat strips, but the requirements are not high. After the older fresh leaves are withered, shake and release the steam. When the leaves are still hot and soft, knead them for 10-15 minutes. The leaves roll into strips, the tea juice flows out, and the pieces become loose

To make tea, first dip a brown broom in tea oil and rub it in a pot. Take 500-750 grams of kneaded or killed green leaves and pour them into a pot at 120-150 ℃. Stir fry for 2-3 minutes until the steam and green air are dispersed. When the tea leaves are not sticky to the hands, the pot temperature drops to around 110 ℃. Use baking and patting techniques to make tea, or straighten your hands and hold the tea leaves at the bottom of the pot tightly against the pot wall. Then press and rotate the tea leaves on the pot wall to make them flat, which takes about 7-9 minutes. When the tea leaves have reached half dryness, cool them down to 80-90 ℃ and spread them on the pot wall again. Use oil to make the surface of the pot smooth, then use a grinding motion to manually press the tea leaves and swing them left and right along the pot wall to build it up. Fry the tea leaves for 15-20 minutes until they are smooth and polished, stir fry until 70-80% dry, then take them out of the pot and let them dry

Flatten

The pot temperature is 90-1000C, and about 1 kilogram of leaves are added to each pot. First, apply oil to the pot wall. After the leaves are put into the pot, extend your palm and stir fry the tea leaves by flipping them up and down on the pot wall. Then, use your palm to tap the tea leaves on the pot wall and straighten out the tea strips. When the tea leaves are tight, straight, flat, and shaped (like leek edges), they can be taken out of the pot, spread out, and then poured into the pot

Huiguo

Huiguo temperature is 60-700C, the method is basically the same as flattening, but the action should be light, and the palm should be shaken with the tea to promote a smooth surface and prevent breakage. When the moisture content of tea leaves decreases to around 5%, they should be cooled out of the pot and sealed for storage

Picking

"Top Grain Generous" is picked before the Grain Rain, with a picking standard of one bud and two leaves at the beginning of development. Generally harvested from Grain Rain to Beginning of Summer, with one bud and two or three leaves as the main types. Fresh leaves need to be sorted and spread before processing

Tasting method of Laozhu Dafang

The brewing process of Laozhu Dafang Dafang tea is very simple compared to oolong tea

1. The first step is to heat the cup to enhance the color, aroma, and taste of the tea leaves

2. After ironing the cup, first pour water of the appropriate temperature into the cup, then take the tea and put it in without covering it. At this moment, the tea leaves slowly sink, the dry tea absorbs moisture, the leaves unfold, and the natural color of the buds and leaves appears, with buds like spear leaves like flags

3. After a period of time, the tea soup cools down to a comfortable taste, and then you can enjoy the tea. This is a bubble. In the tea evaluation, the temperature for drinking and smelling the tea soup is 45-55C, with 5 minutes as the standard. If it is above 60C, it will burn the mouth and nose; Below 40C, the aroma is low and the taste is astringent. This time is not easy to control

If using a glass cup, usually hold the cup in your hand and drink it as soon as you feel the temperature is appropriate; If using a covered bowl, pour out a little tea soup to the back of your hand to check its temperature. Relying entirely on experience, practice is the most important