Ganzhou lifting rock processing technology

Cangzhou Cuiyan, also known as Jinhua Cuiyan, has historically been known as “Congfu Bijiao” and “Cangzhou Bijiao”. Because of its tea soup color, such as green tea, hence the name; lifting rock, said that due to the origin of the peak stone exquisite, giant rock overlap, like the immortal named after the stone. Luzhou Rock was produced in the Lutian Village near Shuanglong Cave, a famous tourist resort in Jinhua, Zhejiang Province.
Rock-climbing tea was harvested between the Qingming and Guyu, and the picking standard was one shoot and one shoot and two shoots. The frying of one kilogram dry tea required 60,000 shoots. The main process points: fresh leaves spread, killing, management, upright, drying and other five processes. Rules and uprights are the key processes for the formation of rock teas. The characteristics of frying are based on baking, combining frying and baking, which not only maintains the characteristics of the original tea buds, but also adds a little hand pressure in the frying and makes the tea unique. style. The specific method is:
Spreading: The fresh leaf leaves the factory after 6 to 8 hours of indoor distribution, making it lose part of the water, which is conducive to color retention and shape.
Fixing: In the oblique pot, when the pot temperature is around 120°C, put about 100 grams of leaves for spreading, and use the bamboo wire to turn it up and down, so that the sprouts will kill evenly, the buds will not burn, and there will be no red leaves.
Rule: In the pan, the pot temperature is high and low first, generally 80 to 60°C, and the leaf volume is 150 to 200 grams to fix the green leaves. The method of shaking, grasping, and picking are used alternately to achieve straight lines. Tight purpose. When the shoots have a thorny feel, the pot will cool off and it will take about 10 minutes.
Straight: In an inclined pan, the pan temperature is about 70°C. The purpose is to continue to shape and evaporate water. Through straightening and squeezing, the sprouts are more straight and tight and slightly flattened. When the dryness is about 80%, the pan cools and it takes about 6 minutes.
Drying: roasting cage drying, sub-bake and foot bake two processes. The purpose is to evaporate water, fix the shape, and enhance the aroma. The initial baking temperature 70 ~ 80 °C, bake to 90% drying bake cold. Foot drying temperature 50 ~ 60 °C, require slow fire slow drying, drying to dry feet, tea through hair, hand into a powder, water content of about 6% is appropriate, which lasted about 2 hours.
In Yanzhou, the tea bars are straight and flat. The antler is faintly visible. The color and silver brilliance conveys a long-lasting aroma. It has the fragrance of pollen, the mellowness of the mellowness of the pollen, the tender green color of the soup, and the tender greenness of the leaves.

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