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A daily tea knowledge--Longjing

Daily a tea knowledge - Longjing

Origin

Hangzhou City, Zhejiang Province, West Lake District, West Lake Scenic Spot around the mountains, to the "Lion (peak), Long (well), Yun (qi), Tiger (run), Mei (home dock) "Arrangement of the character.

Introduction

"China's top ten famous tea" of the first, "green color, fragrance, taste, sweet, beautiful shape 'four best known in the world, divided into" lion, dragon, cloud, tiger, plum "five production areas (only the West Lake) Longjing tea can only be called West Lake Longjing). West Lake Longjing, like West Lake, is the perfect crystallization of man, nature and culture, and is an important carrier of the regional culture of West Lake.

Special Grade:

Shape: Flat and smooth, straight and sharp, even.

Color: green and fresh Soup color: tender green, bright and clear.

Soup color: tender green, bright and clear.

Aroma:tender aroma is rich and persistent.

Taste: fresh and sweet.

Leaf Bottom:Tender, green, bright and even.

First Grade:

Shape: flat and smooth, straight and even.

Color:green and fresh.

Soup color: tender green and bright.

Aroma: fresh and persistent.

Taste: fresh and refreshing.

Leaf Bottom: tender and bright green.

Second grade:

Shape:Flat, smooth, straight and neat.

Color:green and moist.

Soup color:green and bright.

Aroma: fresh and persistent.

Taste: still fresh.

Leaf Bottom:Green and bright.

Technology:

Picking: picking a lot of tender known as early as expensive, drying: control the amount of sweat 70% of the fresh leaves, cool place pile drying, kneading: in the frying process into some of the weakening of the process, frying: shaking lap press top flinging buckling quite grasping the pressure grinding the top ten techniques, the green pot back to the tide of three phases of Hui pot.

The upper cast method:

First to the glass cup into the 85 degrees of hot water about 150-200ml, and then to the cup of tea 3-4g. see the tea leaves sink to the bottom of the cup, the soup color becomes tender green bright, smell the fragrance, you can fine mouth to drink

In the cast method:

First to the glass cup into the one-third of the 85 degrees of hot water, and then to the 3-4g, to tea 4g, wait for the tea leaves to unfold, and finally pour in the remaining two-thirds of the water.

Downward casting method:

First cast 3-4g of tea, and then inject 150-200 ml of hot water at 85 degrees, and pick up the cup and gently shake it for 30 seconds, until the tea leaves are fully stretched out, you can taste the flavor of the tea soup.