Liubao tea belongs to black tea and is named after it is produced in Liubao Township, Cangwu County, Wuzhou City. Like other teas, the origin of the name of Liubao Tea also has historical allusions.
A long time ago, there was a dragon mother in Cangwu County. She did many good deeds and helped the poor. Later, after the dragon mother died, she became immortal because of her merits, but she did not forget the people of Cangwu, so she returned to Cangwu to observe the people's feelings. When she was Cangwu, she did find that the villagers lived a very difficult life. There are many mountains and few fields here, so people can't eat enough, so they have to take out some mountains to exchange salt. Therefore, people live a very hard life. Seeing this, Mother Dragon wanted to solve this situation, but she tried many methods to no avail. Just when she was at a loss, she saw the clear and bright spring water at the foot of Blackstone Mountain and couldn't help tasting it. She felt so sweet and delicious that even all her fatigue was swept away. So the dragon mother called the goddess of agriculture and asked her to dial some tea seeds here. After careful cultivation by Mother Long, it really grew into a tea tree with vigorous growth and beautiful green leaves.
After that, the dragon mother told people about this tea tree. As long as you sell tea leaves to people from other places, you can change salt and so on, so that people's lives can be improved. Later, people did as the dragon mother said. After the dragon mother returned to heaven, the tea tree began to spread its branches and leaves. With the passage of time, the mountains in Liubao Town are full of tea trees, and people have harvested a lot of tea and their lives have been improved. Therefore, this kind of tea is distributed throughout Liubao town, so people call it Liubao tea.
Extended reading: the efficacy and brewing method of Liubao tea
liupao tea
Jian Xiao, a famous contemporary scholar and cultural scholar in China, defined Liubao tea as a cultural orientation, and pointed out that both Wuzhou Liubao tea and Yunnan Pu 'er tea are Millennium famous teas in China, and the key to the cultural implication of Liubao tea lies in the characteristic of "China Red".
The theme color of China people is China Red, which is also the spiritual pillar of China people.
China Red symbolizes peace, happiness, harmony, reunion and prosperity! China Red has been passed down for five thousand years.
It can be said that it is a high summary of the long history, endless life and prosperity of the Chinese nation, which is not only the theme color of the nation, but also the philosophical view of the nation.
The "China Red" displayed by Liubao Tea embodies the traditional culture of the Chinese nation.
Cultural orientation has made Liubao tea widely recognized by domestic and foreign cultural circles, tea circles and mainstream media, and its social influence has been greatly enhanced.
Liubao tea belongs to black tea.
Health-preserving efficacy of Liubao tea
Biological composition
Liubao tea is a kind of mild tea, which not only has the health care function of other teas, but also has the effects of eliminating summer heat and dampness, improving eyesight and clearing heart, and helping digestion.
It can not only help digestion after meals, but also clear the stomach on an empty stomach.
When the weather is sultry, drinking Liubao tea can dispel the summer heat, which is very comfortable.
After Liubao tea is aged in the air, there are many golden flowers in the tea, which are beneficial yellow mold and can secrete amylase and oxidase.
It can catalyze the conversion of starch in tea to monosaccharide, catalyze the oxidation of tea polyphenols, turn tea soup into brownish red, and eliminate the coarse green taste.
The scientific experiment and tea tasting practice of Liubao tea lovers have proved that Liubao tea contains more lipolytic enzymes than other teas besides essential amino acids, vitamins and trace elements.
Therefore, Liubao tea has a stronger function of decomposing greasy and reducing fatty compounds, cholesterol and triglycerides in human body.
Long-term drinking can strengthen the stomach, nourish the heart, lose weight and keep fit.
Therefore, with the improvement of people's living standards, Liubao tea is increasingly loved by consumers.
The right crowd
It is suitable for people with gout caused by hypertension, hyperlipidemia (high blood viscosity, high cholesterol and high triglyceride), hyperglycemia (diabetes) and high uric acid. Clearing away heat and promoting diuresis, relaxing bowels, purging dysentery, removing blood stasis, dredging veins, regulating qi, relieving pain, lowering blood fat, lowering blood pressure, lowering blood sugar and calming the nerves.
Health preserving principle
Liubao tea contains a variety of amino acids, vitamins and trace elements necessary for human body, and its lipolytic alcohol content is higher than other teas.
Therefore, Liubao tea has a stronger function of decomposing greasy and reducing the high content of fatty compounds, cholesterol, triglycerides and blood uric acid in human body.
Drinking Liubao tea for a long time can strengthen the stomach, nourish the heart, strengthen the body and lose weight.
To sum up, the main functions of Liubao tea health care are as follows.
1, refreshing and eliminating fatigue.
2, in addition to greasy, help digestion, sober up.
3, diuretic detoxification, sterilization, anti-inflammatory and disease prevention.
4. Reduce blood pressure and prevent arteriosclerosis.
5, Liubao tea can prevent radiation and inhibit cancer.
6, health care and beauty, lose weight and lipid, and prolong life.
Brewing method of Liubao tea
When drinking Liubao tea, put Liubao tea into a crock, add mountain spring water, boil it with an open flame and set it aside.
Drinking at a mild temperature will make you feel sweet and mellow.
It has the effects of invigorating spleen, resolving food stagnation, promoting fluid production and relieving summer heat. If you add a proper amount of winter honey and drink it evenly, you can cure dysentery.
Chen Liubao tea can be stored for more than five years, and can be used to treat infantile convulsion and other diseases.
The taste of Liubao tea remains unchanged overnight after brewing, the soup color is not turbid, and it is cool and refreshing when drinking.
Conclusion: After reading this article, I believe everyone has a certain understanding of the efficacy and function of Liubao tea. In fact, Liubao tea has many functions, and Liubao tea also has its own brewing method. You might as well make a cup of Liubao tea when you are free, which is beneficial to women and has the effect of losing weight and fitness.
Tea making technology of Liubao tea
natural environment
Liubao Town, Cangwu County is located on the north side of the Tropic of Cancer, with an annual average temperature of 265,438 0.2℃, an annual rainfall of 65438±0.500mm and a frost-free period of 33 days. Liubao Township is an extension of Da Gui Mountains in eastern Guangxi, from Tang Ping to impartial, from Liu Si to Gaojian. From Wudong to Hekou, these villages and towns are towering peaks, with an altitude of 1 0,000 ~10,500m and a steep slope. There are many kinds of tea on hillsides or canyons, 3 ~ 10 kilometers away from the village. This is a forest area with many streams, beautiful scenery, short sunshine and foggy all year round. Historically, Liubao tea originated from Zhougong Village Tea, Heishi Village Tea, Luodi Village Tea and Silkworm Village Tea, among which Zhougong Village Tea and Heishi Village Tea have the best quality. According to records, the tea produced in this village is located in the mountains, with lush trees, and the tea trees planted are full of water and foggy in the mountains. Every afternoon, when the sun is not shining, there is little evaporation, so its tea leaves are thick, big, thick and fragrant, and often expensive. Followed by the tea produced in Blackstone Village. Its mountains are made of black stones and mud, and the water in the stream always flows, so the tea trees are full of water and the tea leaves are big and thick. In addition to Liubao, Shishimura, Shatian, Hexian and Cenxi in Wubao Township, Cangwu County. Liubao tea is produced in more than 20 counties such as Hengxian County, and Liubao tea is also produced in neighboring Guangdong Luoding and Zhaoqing. Most of Liubao is Yunban sandstone. Weathered into yellow-red sandy soil, containing a lot of phosphorus and iron. The local area mainly produces rice, cassava, sweet potato, wood, turpentine, bamboo, bamboo paper and tea.
(2) Tea varieties
According to local tea farmers, Liubao tea was introduced to China from Jianghuadao County, Hunan Province and Babu County, Guangxi Province more than 200 years ago, and its variety belongs to Zelkova species. Hunan tea trees are planted with leaves, and Anhua and other places produce black tea. Its processing method is similar to Liubao tea, so it has high reliability.
Liubao tea is an irrigated intermediate leaf species, and its tree body is developing. There are four kinds of dense branches in terms of bud color. That is, 60% of small seedling tea, 20% of purple bud tea, 5% of white leaf tea and 15% of broken rice tea. Green Miao tea has the highest yield. The quality is also the best.
Two years of natural growth of tea trees, 200 cm high and 80 cm wide, flourishing. The internode is 3.6 cm. Leaf blade oblique in upper half; The leaves are 8.3 cm long and 3.6 cm wide. Leaf ellipse. The leaves are green, smooth or slightly longer, with medium luster. Leaf edge microwave,
The buds are light green. There are several purple buds. Less fluff, dense germination and strong tenderness; The germination density is 702/m2. L-bud 3 leaves are 6.2 meters long and weigh 0.46 grams. They germinated in mid-March and were mined in early April. The termination period of germination is in the middle of 65438+ 10. The serrations are thick and deep, sparse, the leaves are flat and slightly rolled in, and the leaves are medium and blunt. 6 ~ 9 pairs of collateral veins.
The corolla is 3.9 cm in diameter and belongs to China flowering species. Calyx 5 ~ 7 pieces, green, without fine hairs; 6 ~ 7 petals, slightly green in white, hairy ovary. The initial flowering period is late June of 65438+1October, and the full flowering period is from early October of 165438+1October to middle February of 65438+. Strong ability to blossom and bear fruit. The maturity of seeds is in the late stage of 10. The diameter of tea fruit is 1.5 ~ 3.4 cm, and the peel is brown, kidney-shaped or spherical; The fruit stalk is 0.6 ~ 1.3 cm long, and the pericarp is 1.5 ~ 2 mm thick. The fruit has L ~ 3 chambers, and each chamber has L seeds. Seeds round, rarely long. Dark brown. Diameter I- 1.5 cm.
Blade structure: the blade thickness is 294.8 microns; The upper epidermis is 26.8 microns thick and the lower epidermis is 13.4 microns thick. The palisade tissue has two layers, and the thickness is 107.2 micron. The cells in the first layer are closely arranged, and the cells in the second layer are loosely arranged. The thickness of sponge tissue is 147.7 micro-water, and the cell structure is loose. The ratio of the thickness of palisade tissue to sponge tissue is 0.73: 1, and the water extract of fresh leaves of spring tea is 42.65%. The content of tea polyphenols is 28.77%, and the total amount of amino acids is 3.65438 0.02%. Caffeine 3.77%, catechin143.99 mg/g.
In the 1960s, Liubao Township was changed to Liubao Commune, and a commune tea farm was established at that time. The introduction of Yunnan bimodal big leaf species has high local yield and good quality, which is suitable for processing Liubao tea. In Liubao, in the old days, tea was planted in checkerboard clusters, with direct seeding of seeds, no terraces, and cassava intercropped in young tea gardens, which was withdrawn in a year or two. Start picking tea. Tea gardens are not fertilized. Farming and weeding once in summer and autumn can yield 225-375 kg of tea per hectare. After 65,438+0,949 years, the cascade tea gardens will be gradually popularized, cut and densely planted, with 27,000-33,000 plants per hectare, and fertilization and pruning will be started. Reasonable picking can increase the yield of tea.
(3) Historical evolution
Cangwu Liubao Tea was listed as one of the 24 famous teas in China during Jiaqing period of Qing Dynasty because of its special betel nut fragrance.
"Cangwu County Records" contains: "There are six treasures in the tea-producing countryside, and the taste is strong. It stays the same overnight, and those who have been out for a long time are called shrimp ear tea, which is good in color, fragrance and taste. "
Liubao tea products are made into blocks, bricks and coins, such as "four coins". There are also loose ones. Its quality characteristics are: dark brown and smooth color, especially resistant to brewing, reddish brown leaves. The soup is as red as amber, mellow and sweet, smooth and delicious. It smells like betel nut. The older, the better. Hong Kong businessmen often use "Chen Liubao" and "regardless of year" as trademarks. Chenliubao tea contains 0. 13% theaflavins and 18.7% thearubigins. There are also some tan pigments, so it is amber. Chen Liubao tea has the effects of eliminating summer heat and dampness, improving eyesight and clearing heart, and helping digestion. The weather is sultry, and it is particularly comfortable to drink Liubao tea.
"Guangxi Specialty Records" (1937) records: "Liubao tea is the largest product of Cangwu, and it is a specialty. As far as the six castles and one district (five castles and four castles) are concerned, tea is available, but not as much as six castles. The annual output of exporters is above 600,000 Jin. Question in the 15th and 16th years of the Republic of China (66)
"Guangxi Tongzhi Draft" Dai: "Liubao tea is flourishing in Cangwu, with the most famous Liubao tea and Wubao tea in Duoxian township, especially Liubao tea, which sells well in Guangzhou, Buddhism, Hong Kong and Macao."
Guangxi Agricultural News (1945) contains: "There are still many teas in Cangwu, especially in Liubao Township. Liubao tea (also called Dong tea) is very famous, and other products are of good quality. Before the war (before War of Resistance against Japanese Aggression), the transportation was convenient. The tea produced is sold to Hong Kong, Macao and other places except for drinking in this county. Since the Anti-Japanese War, traffic jams have reduced the sales scope, and ordinary tea farmers can't make ends meet. Give up tea and run other businesses, so tea has declined. Liubao Township accounts for half of the county area, covering an area of 1 1.455 mu, with an annual output of 5,450 tons of tea. During the Anti-Japanese War, the export decreased. It is estimated that the annual output of tea is about 1.5 million tons. The existing area is 7,500 mu. "
According to Su Haiwen's introduction in China Tea Newspaper, Volume II, No.7 195 1, "In the old days, Nanyue set up a village to collect tea in Hekou Street, Liubao Township, Guangxi, and there were six teahouses, including Guangyuan Tea, Guangfutai, Xinji, Shan Zhi, Zu Yong and Gong Sheng. Only 20 loads can be transported per shovel in autumn and winter. Shipped from Lipu to Mu and then to Fengkai, then shipped by electricity to Guangzhou and then exported to Hong Kong and Macao. ..... except that some of them are sold in Guangzhou and Hong Kong, most of them are distributed in Ipoh Nanyang and Kuala Lumpur. Wubao tea is mostly sold in Tai Po, Nanyang, and its average value is lower than that of Liubao tea 10% ~ 20%. Most of its consumers are working-class, especially miners in Nanyang, who love to drink Liubao tea. "
The annual output and sales volume of Liubao tea in Guangxi once reached about 1.500 tons in history, but decreased sharply during the anti-Japanese period, only 3,950 tons (1.975 tons), and recovered in the early days of the People's Republic of China. In 65,438, the annual output of Liubao tea was 450 tons, which was 0.28 times that of the anti-Japanese period. Hengxian county also recovered from the annual output of 22 1 ton during the Anti-Japanese War to 400 tons.
After 1954, Liubao Tea was purchased by the state, and the purchase price was unified by the supply and marketing department. However, the purchase price of Liubao tea is lower than that of the same grade of roasted green tea, so many people who originated from Liubao tea began to switch to roasted green tea. Although the raw material requirements of roasted green tea are higher, the processing method is basically the same as that of Liubao tea, and Liubao tea has an additional retting process.
Liubao tea once dominated the Hong Kong market in history and the early 1950s, but it was eventually replaced by other famous teas due to reduced output, shoddy processing, disappearance of traditional flavor and gradual decline in sales. 198 1 year. Yunnan sells 500 tons of Hong Kong Pu 'er tea and Sichuan sells 650 tons of Hong Kong Pu 'er tea. However, the annual sales volume of Liubao tea in Guangxi dropped from 1500 tons to 444 tons. At the same time, Hejiang tea from Vietnam and green tea from Thailand, Myanmar and Indonesia also entered the Hong Kong market. At present, the annual sales volume of Liubao tea to Hong Kong is 300~400 tons 1983. The finished Liubao tea processed by Hengxian Tea Factory won the Quality Product Award of the Ministry of Commerce and the honorary certificate of the Ministry of Economic Relations and Trade.
Fourth, mining technology
In the past, the primary production of Liubao tea was manually operated by farmers, and the standard 1 bud 3, 4 and 5 leaves were picked. The preliminary production method is: "after picking tea leaves, put them in boiling water to soften them, put them in reeds for about five minutes, press them with your feet until the tea leaves curl to a certain extent, then bake them with fire, dry them, steam them until they are soft, and put them in reeds for sale." 1937 "Guangxi Specialty Records" contains: "Picking tea during the day, putting it in a basket, and frying it in a pot at night is extremely soft. When the tea leaves are slightly gelatinous, extract them, rub them with utensils before freezing, and the leaves will become smaller and smaller when cooked, and then bake them with low fire. Turn black into tea. "
In the old days, tea merchants bought Liubao tea, which was divided into four categories: refined tea, yuan tea, coarse tea and tea. After collecting it, they cooked it in a basket, steamed it, and then shipped it away.
In the early days of the People's Republic of China, the primary production of Liubao tea was still carried out by farmers. After the establishment of the brigade and commune, tea primary processing plants were set up in Liubao Commune Brigade, such as Yiyi, Liu Si, Gaoyuan and Wugong. Most of the tea in the brigade was concentrated in the brigade tea factory and processed by water conservancy-driven kneading machine. In the early 1960s, Liubao Commune established Liubao Tea Factory, which is a combination of first-class tea and refined tea. It bought fresh leaves and refined tea. According to national regulations, Liubao tea is divided into 1, 2, 3, 4, 5, 6 (super) and 7 (coarse tea), and each grade is divided into three grades: upper, middle and lower. Except Liubao Tea Factory, all the other Liubao teas are processed in Wuzhou Tea Factory, Hengxian Tea Factory and Guilin Tea Factory. At present, the primary processing technology of Liubao tea is: deactivation ~ rolling ~ retting ~ re-rolling ~ drying.
The replication process of Liubao tea is as follows: sieving and shaping ~ picking stems ~ composting ~ cold fermentation ~ drying ~ steaming ~ stepping on baskets ~ cold aging.
At present, the primary processing technology of Liubao tea is: the raw materials of fresh leaves are mostly 3 or 4 leaves of L bud, which are harvested during the day and processed at night. The pot temperature of Liubao tea is 160℃, with 2 ~ 2.5kg of leaves per pot and 7.5kg of leaves per pot by the water-removing machine. After the pot is put in, stir-fry first, then stir-fry, and then combine the two, with more young leaves and less stuffy leaves, and more old leaves and less stuffy leaves. It usually takes 5 ~ 6 minutes to inactivate the enzyme until the bud leaves become soft, the tea stems break and the leaves turn dark green. After spreading and cooling, it can be kneaded, including manual kneading and machine kneading. You can knead L ~ 1.5 kg by hand once, and the machine kneading depends on the size of the dough kneading machine.
The twisting of Liubao tea is mainly based on shaping, supplemented by cell destruction. The damage rate of leaves is only 40%, and the pressure should be moderate when kneading. The process is roughly as follows: light kneading ~ light pressing ~ slightly heavy pressing ~ light pressing ~ light kneading, and then deblocking after kneading. Generally 1 ~ 2 grade tea should be kneaded for 40 minutes, and tea below grade 3 should be kneaded for 45 ~ 50 minutes. After rolling, retting is carried out, that is, the tea blank after rolling is put into a basket or piled on a bamboo pole for retting and fermentation. This is the key process to determine the color, aroma and taste of Liubao tea. The stacking height is 3 ~ 5 cm, the wet tea blank is about 15 kg per basket, the stacking time exceeds 15 hours, and the temperature of the tea stack is generally around 40℃. When the temperature is higher than 50℃, the velvet will burn, and attention should be paid to the heat dissipation during the velvet retting process. The temperature during retting is low, that is, the tea blank is dried to 50% to 60% with a fire temperature of about 60'c before retting. After retting and fermentation, the tea leaves will be slightly loose, and they should be re-kneaded for 5-6 minutes. Liubao tea drying is also divided into wool fire and foot fire twice. The traditional method is baking tea? H (drying cage), spreading the leaves about 3.3 cm, it is best to spread the leaves at 80-90℃, stir every 5-6 minutes, dry until 60% to 70% dry, bake and cool for half an hour, that is, the whole fire temperature is 50-60℃, and the thickness of spreading the leaves is 6.6 cm. After drying for 2-3 hours, the tea stems will be broken as soon as they are folded.
Liubao tea has been refined, and now it can be cold fermented and humidified, and the water content reaches 12%. Retting for 7 ~ 10 days to make up for the deficiency of primary fermentation. When the water content of tea leaves is about 10%, that is, steaming for half an hour and Ye Quan is soft, the water content of leaves reaches 15% ~ 16%. The traditional method of making tea is to steam and pile it for 20 ~ 30 days, and the damp heat effect of these piles. Further promote the change of tea composition. Due to the non-enzymatic oxidation of tea polyphenols, theaflavins, thearubigins and other colored substances are constantly increasing, which makes its color, fragrance and taste stronger and achieves the unique quality style of Liubao tea.
The quality of Liubao tea should be aged, which is an indispensable and important link in the production process. Generally, it is piled in baskets, stored in a cool mud bin, and then shipped out for sale the next year, forming a special style of Liubao tea. Therefore, after steaming in summer, the finished Liubao tea must be drained to reduce the leaf temperature, and then stacked in a cool and humid place for aging. About half a year, the soup turns red and tastes cold and astringent, forming the quality characteristics of Liubao tea.
Verb (abbreviation of verb) tea culture
In the hometown of Liubao tea. When drinking, put Liubao tea into a clay pot, add mountain spring water, boil it with an open flame, and leave it for a while. After drinking it at a mild temperature, it will feel sweet and mellow, and it has the effects of invigorating the spleen, promoting fluid production and relieving summer heat. If you add a proper amount of winter honey and drink it evenly, you can cure dysentery. Chen Liubao tea can be stored for more than five years, and can be used to treat infantile convulsion and other diseases. The taste of Liubao tea remains unchanged overnight after brewing, the soup color is not turbid, and it is cool and refreshing when drinking.
In recent years, with the expansion of the demand and influence of Yunnan Pu 'er tea, a traditional black tea sold by overseas Chinese, Wuzhou Liubao tea belongs to the traditional black tea sold by overseas Chinese, and it is also highly praised by many tea lovers, and its unique flavor quality and health care function are gradually re-recognized. The sales volume of Wuzhou Liubao tea is increasing year by year. Drinking Liubao tea, talking about Liubao tea and collecting Liubao tea have become the new fashion pursued by tea lovers. And sell well in Guangzhou, Hong Kong, Australia and other places, and the quality is known as "red, agricultural, alcohol and old". Liubao tea is dark brown and smooth in color, red and bright in soup color, mellow and refreshing in taste, slightly sweet and smooth, mellow in aroma, with betel nut fragrance, and reddish brown in leaf bottom, which can be stored for a long time, and the older the better. If people pursue the "youthful" taste for other teas, then for Liubao tea, it is the vicissitudes of time that impress people. The characteristics of aging and fragrance are not available in other teas.
Liubao tea is a kind of mild tea, which not only has the health care function of other teas, but also has the effects of eliminating summer heat and dampness, improving eyesight and clearing heart, and helping digestion. It can not only help digestion after meals, but also clear the stomach on an empty stomach. In the sultry weather, it is refreshing to drink Liubao tea to cool off the heat. The scientific experiment and tea tasting practice of Liubao tea lovers prove that Liubao tea contains more lipolytic enzymes than other teas besides various amino acids, vitamins and trace elements necessary for human body. Therefore, Liubao tea has a stronger function of decomposing greasy food and reducing fatty compounds, cholesterol and triglycerides in the human body. Long-term drinking can strengthen the stomach, nourish the heart, lose weight and keep fit. Therefore, with the improvement of people's living standards, Liubao tea is increasingly loved by consumers.
Liubao tea is packed in traditional bamboo baskets, which is beneficial to the continuous transformation of tea contents during storage, making the taste mellow, the soup color deeper and the old fragrance exposed. Liubao tea loose tea can be pressed into Liubao cake tea, Liubao brick tea and Liubao Tuo tea by steaming, which is also favored by Liubao tea collectors.
Tea-making Technology-Liubao Tea
Liubao Tea is named after it was produced in Liubao Town, Cangwu County, Guangxi. The picking standard of Liubao tea is one bud, two or three leaves to three or four leaves. Keep it fresh after harvest and finish it the same day.
The production process of Liubao tea is as follows: enzyme fixation, rolling, retting, re-rolling and drying.
(1) fixed
Liubao tea is characterized by low temperature fixation. But in comparison, the whole temperature changes from low to high and then to low, and other points are the same as green tea. There is a manual way to kill green. And mechanical fixation. Artificial enzyme fixation uses a 60 cm diameter iron pan and is installed at an inclination of 30 degrees. The amount of leaves lost per pot is 3-4 kg. Before throwing leaves, the temperature of the pot is about 80-90℃. After throwing leaves, stir-fry first, then stir-fry, and then combine shaking and boring. Slow down first, then fast. Stir-fry for about 2 minutes, gradually increase the pot temperature to about 140℃, stir-fry for 2-3 minutes, and then reduce the pot temperature for about 2 minutes. Pay attention when cooking: the old leaves are more boring and less boring, and the young leaves are more boring and less boring. Stir-fry until the leaves are soft, dark green, slightly sticky and moderately fragrant, about 5-7 minutes. Machine inactivation, pot temperature 160℃, leaf input is generally about 5 kg. The amount of leaves cast varies with the size of the water-fixing machine. The fixed time is 5-6 minutes. If the fresh leaves are too old or the climate is hot and dry, spray a small amount of water before deactivating enzymes.
(2) Kneading
The twisting of Liubao tea is mainly plastic, supplemented by cell breakage rate. Because Liubao tea requires foam resistance, the cell breakage rate should not be too high, and it is appropriate to control the cell breakage rate at about 65%. Water-lock leaves should be allowed to cool for a short time, preferably half an hour, before rolling. Thick old leaves don't need to be spread cold, they must be rubbed while they are hot, which is convenient for strips. The amount of leaves should not be too much, and it is appropriate to account for 2/3 of the volume of the kneading bucket of the tea machine after pressurization. After the leaves are installed, gently knead for about 5 minutes. When the leaves are basically strip-shaped, press15min to knead the tea juice, tighten the strip, and gently knead for 5min to restore the tea juice. After getting off the machine, it will be deblocked and screened, and then it will be kneaded again on the machine 10- 15 minutes. It takes a long time to knead, about 40 minutes for first-and second-grade tea and 45-50 minutes for tea below the third grade.
(3) retting
Retting is the key process to form the unique quality of Liubao tea. Its purpose is to promote the transformation of contents, reduce astringency, make the taste mellow, eliminate green odor, develop special aroma, destroy chlorophyll and make the leaves turn dark yellow-brown.
More than two tender leaves should be baked at low temperature until 50% to 60% dry before composting, otherwise they will be easily damaged or sour. The thickness of retting pile depends on temperature, humidity and young leaves. The principle is that the young leaves are thin and the old leaves are thick; High temperature and high humidity thin pile, low temperature and low humidity thick pile. Generally, the pile height is 33-50 cm. The reactor temperature should be controlled at about 50℃. If the temperature exceeds 60℃, the reactor should be dismantled immediately for heat dissipation to avoid deterioration of the reactor. In the process of stacking and retting, it is generally necessary to stack 1-2 times, and turn the tea blank on the side to the center to make it evenly retted. The retting time depends on the specific situation, generally 10- 15 hours. After retting, the tea leaves are dark yellow and brownish, and the tea blank is sticky and gives off a unique fragrance, that is, the retting is moderate.
(4) Re-kneading
After retting and stacking, some water is lost, and the rope is loose, so it needs to be kneaded again to make the rope tight; After retting, the dry and wet conditions inside and outside the pile of tea blanks are uneven, and the tea juice permeates each other through re-kneading, so that the dry and wet conditions are consistent and convenient for drying. Before re-rolling, it is best to bake at a low temperature of 50-60℃ for 7- 10 minutes to soften the tea blank by heating, which is beneficial to peeling. Re-kneading method should be gently pressed and kneaded for about 5-6 minutes to tighten the rope.
(5) drying
Liubao tea is made by baking pine on a seven-star furnace. Baking is divided into wool fire and foot fire twice. Curtain baking temperature is 80-90℃, and leaf spreading is 3-4 cm. Peel it every 5-6 minutes, heat it evenly and dry it, and then bake it until it is 60% to 70% dry. Let it cool for 20-30 minutes, then fire it until the water is evenly distributed. The full fire is low temperature, thick pile and long drying, the drying temperature is 50-60℃, the thickness of spreading leaves is 35-45 cm, and the time is 2-3 hours until the water content is below 10%, that is, the drying is moderate.
The drying of Liubao tea can't be replaced by drying, and the firewood used can't be smelly firewood or wet firewood, such as camphor wood and Chinese pine, so as not to affect the quality.