Shijian Tea [Zhejiang Shaoxing Specialty]

What is Shijian tea? Authentic Zhejiang Shaoxing specialty: Shijian tea

Summary:Do you want to know what Shijian tea is? This article is a detailed introduction toZhejiang Shaoxing specialty - Shijian tea. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information about Shijian tea. The full text takes about 5 minutes to read, mainly including the basic introduction of Shijian tea and the product characteristics of Shijian tea? How did the history of Shijian tea come about? The production method of Shijian tea and the awards and honors of Shijian tea

Introduction to Shijian Tea

Produced at the foot of Dongbaishan Mountain in Zhuji City, Shaoxing, it became famous during the Song Dynasty.

. In the Southern Song Dynasty, Gao Xiangsun's "Shan Lu" compared Shijian tea to the Japanese made tea and Wolong tea that were offered as tribute to the court at that time, and later became tribute tea. Shijian tea, with its excellent quality, has won the welcome of consumers and become a great gift for friends and family. The sales of the product are also constantly expanding, currently mainly selling in cities such as Nanjing, Shanghai, Jinan, and Beijing

Graceful and lush, with a fresh and tender aroma, bright green soup color, and delicate leaves at the bottom. Shijian tea is harvested before the Grain Rain, with a harvesting period of about 10 days. The picking standard is for one bud and one leaf to initially develop, with a bud length between 2-3 centimeters. Tea leaves that are free from pests and diseases are not harvested, ensuring completeness, freshness, and cleanliness. According to the measurement, there are about 6280 buds per 500 grams of fresh leaves, with uniform size and tenderness, and timely spreading of fresh leaves

Method of making Shijian tea

Production techniques

(1) Slaying: The pot temperature should be "high in the front and low in the back", controlled at around 120 degrees Celsius, and the pot temperature should be controlled with the loss of moisture. The withering time is 5 minutes, and the amount of leaves added to each pot is 200-250 grams. The water loss rate of the withering leaves is between 25-30%.

(2) Rolling: The withering leaves should be cooled appropriately, and if there is still residual heat, they should be gently kneaded in the same direction by hand under the bamboo curtain. The action should be fast, and the rolling time should be about 1-1.5 minutes. It is required to achieve a tight and beautiful appearance.

Initial appearance of hair.

(3) Shaping: The pot temperature should be controlled at around 80 degrees Celsius, and the technique should be recorded and changed in a timely manner. The shaping time should be 5-6 minutes, and the amount of leaves added to each pot should be 150-200 grams. The requirement is to achieve a beautiful appearance and green hair.

(4) Drying: After shaping, tea leaves are baked in a drying oven. Master the techniques of "constant temperature, long time, thin spreading, and slow drying", and control the drying temperature, leaf thickness, and time reasonably. The drying oven temperature should be controlled between 60-70 degrees Celsius, and the leaves should be spread thin and slowly dried for a long time to dissipate moisture and evaporate aroma. At the same time, they should be turned over in a timely manner, and the drying time should be 3-4 hours