The Huangshan Maofeng picking is delicate, and the picking standard of the special Huangshan Maofeng is the first exhibition of one bud and one leaf. The picking standards of the 1-3 Huangshan Maofeng are one bud and one leaf and one bud and two leaves respectively. Leaves; a bud two, three leaves early show. Special Huangshan Maofeng mining before and after the Qingming, 1-3 Huangshan Maofeng collected before and after the rain. After the fresh leaves enter the factory, they are picked first, and the frosted leaves and pests and harmful leaves are removed. The leaves, stems and tea fruit that do not meet the standard requirements are picked to guarantee the quality of the shoots. Then the fresh leaves of different tenderness are spread out separately, and part of the water is lost. In order to guarantee the quality and freshness, it is required to pick in the morning and in the afternoon;
Huangshan Maofeng's manufacturing is divided into three processes: fixing, rubbing and baking.
Fixing: Using a barrel pot with a diameter of about 50 cm, the pot temperature must be high first and then low, that is, about 150-130°C. The amount of leaves per pot is 200-250 grams, and the grade below can be increased to 500-700 grams. After the fresh leaves, the smell of fried sesame seeds was moderate. One-handed frying, gestures should be light, stir fry faster (50-60 times per minute), Yang to be high (Leaves leave the kitchen surface about 20 cm), Sadao to open, fishing to be net. The degree of fixation is required to be old, that is, the texture of the buds is soft, the surface loses its luster, the green gas disappears, and the tea fragrance can be exposed.
Rubbing: Special grade and first-grade raw materials. When the fixation is moderate, it continues to grab a few in the pot and plays a role of gentle rubbing and management. After the second and third grade raw materials are cleared, the heat is dissipated in time and gently rubbed for 1-2 minutes to make it slightly curled into strips. When rubbing, the speed should be slow, the pressure should be light, while rubbing while shaking, in order to keep the shoots intact, Bai Hao exposed, color green.
Baking: sub-bake and foot bake. In the first bake, each batter is served with four roasting cages. The fire temperature is high and then low. The first roasts the roast and the charcoal fires. The roasting temperature is above 90°C, and the subsequent three temperatures drop to 80°C, 70°C, and 60, respectively. °C or so. Bake while turning and move the top in sequence. At the end of the first drying, the moisture content of the tea is about 15%. The first drying process is to turn leaves to be diligent, the leaves should be uniform, the operation should be light, and the fire temperature must be steady. After the end of the first drying, the tea leaves were cooled for 30 minutes in order to promote the redistribution of water in the leaves. When the first bake leaves have 8-10 bake, they are baked and bake. Foot drying temperature around 60 °C, slowly slow drying, to dry feet. After picking and removing impurities, it is refired once to promote the tea fragrance, and it is put into the iron barrel while it is hot, sealed and stored.
Chongqing "Terson" Coptis", Department of Chongqing Shizhu Tujia Autonomous County specialty, China National Geographic Indications (native geographical products). Produced in Shizhu County Huangshui National Forest Park, also known as "Coptis". Ranunculaceae Coptis Coptis chinensis Franch dry rhizomes, medicinal products "taste even", Department of commonly used precious Chinese medicine, Shizhu County is the original production of Coptis, Coptis town, the production of Because of good quality, was identified as "Sinopharm" "Authentic Coptis".
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Chongqing Taisun Pharmaceutical Co., Ltd. , https://www.taisuncoptis.com