Ding Long, Hua Kai is one of the newly developed high-quality famous teas in Zhejiang, which is called Ding Long for short. It is produced in Dalongshan in Qixi Township, Kaihua County, Twelve Mountains in Suzhuang Township and Baiyun Mountain in Xikou Township. Dalong Mountain in Qixi Township, Kaihua County, northern Zhejiang Province, with an altitude of1193m, Twelve Mountains in Suzhuang with an altitude of1260m and Baiyun Mountain with an altitude of1450m. Tea-growing areas have high terrain, overlapping peaks and streams, mild climate and fertile soil. "Orchids are everywhere, and the clouds are moist all the year round", and the natural environment is very superior. Before Qingming to Grain Rain, fresh leaves with long leaf shape, early germination, dark green leaves, fluffy hair and soft and thick leaves were selected, and the first appearance of one bud and two leaves was taken as the standard. Spreading, deactivating enzymes, rolling, drying until the fluff is slightly white, frying in an inclined pot at 100℃ until fine, and drying until dry. This tea was created in 1950s after the founding of New China, and its production was once interrupted. Developed from 1957, 1979 resumed production and became a rising star among famous teas in Zhejiang. After continuous improvement, the quality is gradually improved. Dinglong tea has strong buds, shaped like blue dragons and white clouds. After the water is boiled, the buds stand upright, such as orchids in full bloom, the soup is clear and translucent, the taste is cool and fresh, and the fragrance remains between the teeth. After three brewing, it still has a lasting appeal. The finished product is green and colorful, and the rope is tight and straight. The aroma is lofty and lasting, the flowers are rich, the taste is fresh and mellow, and the soup color is clear and green; The leaves at the bottom are bright. The main producing areas are located in Qixi, Suzhuang, Changhong, zhang wan and other towns in Kaihua County, with an annual output of about 6,000 kilograms, which is in short supply. 1985 won the title of national famous tea, and 1985 and 1986 successively won the title of Zhejiang super famous tea. The history of tea can be traced back to civilization, and the history of producing good tea is long. According to records, Chongzhen in the Ming Dynasty became a tribute tea for four years. In the 24th year of Guangxu reign in Qing Dynasty (1898), there was a record in the county annals that "when famous teas were paid tribute, yellow silk bags were used as flag baskets, and special people made a special trip to pay tribute". It was once lost. At the end of 1970s, tea scientists and technicians carefully cultivated a kind of good quality tea in the tea garden around Longdingtan, Dalongshan, Kaihua County, and named it Ding Long, Hua Kai after Kaihua County and Ding Long. Hua Kai Ding Long was rated as an excellent tea because of its quiet aroma, mellow taste and excellent quality. Appreciation of Hua Kai Dinglong famous tea belongs to mountain cloud tea. Its shape is compact, straight and beautiful, with white hair and blooming buds and leaves, which is very attractive. "Dry tea is green, the soup is clear and the leaves are green", which is the main feature of Dinglong tea. Pinlongding tea should be brewed in a glass with boiling water of about 80 degrees (water first, then tea), only to see the bud tip slowly sinking from the water surface to the bottom of the cup, the small buds slowly unfolding, the green leaves caring for the buds, and the cups and cups arranged one by one, which are lifelike and beautiful. Smell its fragrance, sip its jade liquid, sweet and refreshing, lofty and intoxicating. What a good Dinglong tea! The legend of Longdingtan is located on the top of a mountain in Dalongshan. It is said that this pond was originally a dry pond. One year, a monk was traveling here. When he saw the ancient trees around the pool towering into the sky and covering the sun, he shouted, "Good pool, good pool!" " He built a stone house by the pool and cleaned it himself every day. I don't know how many days and nights the monk cleaned up. Finally, one day, the monk dug a huge bluestone and loosened it with a hoe. Sure enough, clear water overflowed from the cracks in the stone, and the rumble of water was faintly heard. Suddenly, the big stone broke, a huge water column spewed out from below, and the clear spring gurgled, which soon filled the whole deep pool. Monks caressed beards and laughed, planted tea trees by the pond and opened up tea gardens. Because there is Dinglong pond irrigation, the soil is soft and fertile, surrounded by exotic flowers and grasses, and there are fragrant grasses everywhere. Tea trees grow in clouds, surrounded by fragrance and fog all year round, and they finally become the best tea. Hua Kai Ding Long production process /article.php? Id=7 Author: Ancient Town misty rain Foreword: Location: Kaihua County, the source of Qiantang River, is the "China Green Tea Golden Triangle" at the junction of seven counties in Zhejiang, Anhui and Jiangxi provinces. The territory of Hua Kai is full of fog and lush all year round, and the forest coverage rate is as high as 865,438+0%. It is a national ecological county. The mountains in the territory are like humps and the water is like Yulong. Looking around, there is brilliance everywhere. There has been good tea in the mountains since ancient times, and tea is famous in the clouds. "Hua Kai Ding Long" grew up in a superior natural environment, and its quality is of course first-class. Ding Long features: This is the first batch of summer tea after pruning. Its quality is better than ordinary summer tea, but not as good as spring tea and autumn tea. Its shape is compact, straight and beautiful, silvery green, its fragrance is high and lasting, it is fresh and mellow, and its apricot color is green, clear and even, which is quite vivid after entering the cup. "Hua Kai Ding Long" tea is not only green in color and fragrant in soup, but also unique in that all the tea leaves are put in cups, just like an oasis in water. Production technology in Ding Long, Hua Kai: mechanical use: 1. Drum-type water-removing machine: The drum-type water-removing machine used in the processing of famous tea is miniaturized on the basis of the drum-type water-removing machine for bulk tea. Its basic structure consists of cylinder, furnace cavity, frame and transmission mechanism, which are mostly integrated with machine and furnace. The model of drum dehydrator is distinguished according to the diameter of drum. There are many specifications commonly used in production, such as 25 cm, 30 cm, 40 cm and 50 cm. 30 cm is the most common. The machine has the advantages of rapid temperature rise of leaves, uniform deactivation and continuous operation. If used properly, the quality of tea is good and the efficiency is high. 2. Vibrating carding machine: Vibrating carding machine is suitable for carding and molding of strip famous tea. The finished tea strips are tight and straight, with intact bud leaves, exposed buds and green color. Its basic structure consists of multi-pot pot, eccentric wheel (crank) connecting rod mechanism, deceleration transmission mechanism, heat source device and frame. Multi-tank boiler is the main working part of strip sorting operation. One side of the pot body in the width direction is provided with a flap-type tea outlet door. When the door is opened, the portable pot body is turned upwards by 60 degrees, so that all the tea leaves in the trough flow out of the pot. Heat sources can be electricity, firewood and coal. Production steps: Step 1, tea picking, because the local tea gardens are mostly mountainous and hilly, which is not suitable for mechanical picking, is usually picked by hand, and the picking quality directly affects the later production and final profit, so it needs to be controlled moderately (the picking intensity is different, which leads to the need to manually scrape off the remaining leaves in the later production, which will inevitably lead to the problem of low yield). Step 2, paving green. This is also the key. Spread the collected fresh tea evenly in a bamboo weaving device and let it dry naturally. As for the time limit for planting green, it depends on the individual. Short time is not conducive to post-production, and long time is easy to deteriorate tea. Step 3: Stop using. A drum dehydrator is usually used. Through its rotating structure, tea leaves can be treated more evenly. During this period, the temperature should be kept uniform. The operator above needs to adjust the amount of tea put in according to the temperature in the bucket. At the end of the barrel, a person needs to decide whether to knead the tea leaves according to the specific situation, and an electric fan is needed to do simple screening and reduce the temperature of the tea leaves, and then the tea leaves are spread in bamboo gadgets. When the enzyme is too tender, the finished tea is black and uneven, when the enzyme is too old, the tea is not plastic, and when the temperature is too high, there are spots on the tea. Step 4, carding once, the carding machine changes the shape of tea by swinging left and right. The speed of carding machine has special requirements for the amount of tea put in. Generally speaking, fire is needed to make tea easier to shape. After completion, lay it for a period of time to reduce the temperature. This step is the key to controlling the bar. The fifth step, secondary trimming, requires slow fire and not too much tea. This step has a great influence on the color of tea. And can remove the fluff on the surface of the tea, and discharge the tea when the dryness reaches an appropriate level. The sixth step is to remove the redundant leaves from the picked tea by hand rubbing (the dragon top is made of the terminal buds of tea as the name implies). Step 7, drying. Coke has been used before, but the temperature is difficult to control. Now white carbon black produced in the past is generally used, which not only saves costs but also has no odor. (Note: At present, there is the practice of direct secondary drying, and the quality of finished tea is similar. ) Step 8, high-temperature fragrance extraction in the carding machine. Step 9, finished product: after the finished tea leaves are taken out of the oven, the screened tea leaves are put into sealed bags and placed in a dry place away from light. Postscript: This article is written according to the actual situation, and I hope everyone can see the unprofessional and irregular language. Note: The yield of Ding Long is generally 25%.