Han Family Liu's Tea [Hubei Gucheng Specialty]

What is Han Family Liu's Tea? Authentic Hubei Gucheng Specialty: Han Family Liu's Tea

Summary:Do you want to know what Han Family Liu's Tea is? This article is a detailed introduction toHubei Gucheng specialty - Hanjia Liu's tea. It was compiled and edited by the editorial team of Zhonghua Specialty Network after reviewing and collecting relevant information about Hanjia Liu's tea. The full text takes about 7 minutes to read, mainly including the basic introduction of Hanjia Liu's tea and the product characteristics of Hanjia Liu's tea? How did the history of Han Liu's tea come about? The production method of Han Liu's tea, etc

Basic Introduction to Han Family Liu's Tea

Han Family Liu's Tea belongs to the green tea category. Produced in Gucheng County, Hubei Province. There are four major tea mountains in Zijin Town, Gucheng County: Fushan Tea, Shoushan Tea, Lushan Tea, and Xishan Tea

The appearance is flat and straight, with a green and oily color, a high and long-lasting aroma, a fresh and refreshing taste that returns to sweetness, clear soup color, and bright green leaves at the bottom

The production method of Han Liu's tea

Handmade Han Liu's tribute tea (also known as Yunfeng) includes eight steps: fresh leaf picking, spreading, first pot, second pot, initial spread, rough fire, re spread, and foot fire. Tools include a green stand, bamboo plaque, iron pot, small brown broom, feeding tray, and baking basket

One process of picking: Hanjia Liu's tea has strict requirements for fresh leaves. Generally, it is harvested before and after Qingming Festival. The standard for fresh leaves is divided into three levels, with the special level being buds, the first level being 1 bud and 1 leaf, and the second level being 1 bud and 2 leaves at the beginning of development

Second process spreading: Fresh leaves collected should be spread in a timely manner, and the spreading site should be cool, dry, and well ventilated; The requirement for the spreading equipment is a clean bamboo plaque. Spread evenly and thinly, pick and pick while spreading

Three process head pot: The temperature of the head pot is 120 ℃~130 ℃, and it is advisable to make a "rustling" sound after the leaves are put into the pot. The function of the head pot is to emit green gas and form a tea aroma. The amount of fresh leaves added to each pot varies according to the grade of tea. Stir frying requires a clean and crisp texture. Stir frying is divided into three stages, with techniques including "grabbing, shaking, and scattering", "shaking, leading, and shaking", and "gathering, leading, and shaking". When the leaves become soft, the green qi disappears, and the tea aroma appears, use a small brown broom to sweep them into the second pot

Four processes, two pots: The temperature of the two pots is 80 ℃~100 ℃, and it is advisable to touch the bottom of the pot with your hand to make it hot. The function of Erguo is to straighten and enhance the aroma. The technique is to "gather, strip, sprinkle, grind, and roll" until the tea strips are formed, and then use a brown broom to sweep out the surface of the pot

The initial spreading of the five processes: The initial spreading is to evenly and thinly spread the two pot leaves on the paper, dissipate the dampness and heat, and evenly distribute the moisture inside the leaves

Six processes for firing: The tool used for firing is a baking basket, and chestnut charcoal is used for baking. The temperature at the top of the dryer is 80 ℃~90 ℃. By using techniques such as spreading paper, spreading tea leaves, and lifting paper, the tea leaves are rolled onto the drying basket. In the midst of a fire, it is necessary to flip it gently at regular intervals. When it is 70% dry, let it dry and spread it out to cool

Seven steps of re spreading: During re spreading, the tea leaves are poured into the bamboo plaque to promote even distribution of moisture in the buds and leaves

Eight processes: Foot fire is a low-temperature slow drying process that develops aroma. The temperature at the top of the dryer is between 50 ℃ and 70 ℃. During baking, it is necessary to flip it regularly until it is dry enough, and then place it on the baking stand for preparation