The beginning of spring ยทspring
In the previous issue, we introduced in detail that spring tea is also divided into first spring, first picking, before the Ming Dynasty, and before the rain.
Also harvested in the spring, the taste will change as the tea continues to stretch and age.
Therefore, if you want to enjoy the freshness that comes only once a year, you must be a little earlier.
The ultimate in tea buds is the basis for obtaining a fresh taste.
Produced in Yibin, Sichuan, picked in the Ming Dynasty, carefully selected tea buds, only such spring tea, can bring us the ultimate fresh experience.
Its origin is Yibin, which is not only the "hometown of morning tea" certified by the China Tea Circulation Association, but also located in the first tea belt at 30 degrees north latitude and the rain screen in West China.
Yibin morning tea finally achieved "fresh", Yibin morning tea can be picked around the beginning of spring every year, and it is the earliest spring tea on the market every year.
It is about 30-50 days earlier than the main tea producing areas in Jiangsu and Zhejiang).
If you want to keep the fresh taste for a long time, you have to look at the tea-making process.
The first key to making green tea is high temperature.
The high temperature of 405 is fast finishing, without the smell of grass, and at the same time, it can also keep the green leaves of the finished clear tea soup, which is full of freshness.
The high-temperature process also shoulders the important task of "making fragrance" for tea.
Only by using high temperature to expel the green leaf alcohol and green leaf aldehyde in the fresh tea leaves, as well as the low-grade aldehydes with a strong unpleasant smell, can the flower and fruit aroma of linalool, benzyl alcohol, benzaldehyde and so on be gradually highlighted.
In the production process of Yibin morning tea, two incense tips, one 85 roller fragrance, and the second 60 microwave fragrance are used to stimulate the tender chestnut aroma of early spring bud tea.
Drying is the third key to making green tea.
The fresh taste and aroma of tender chestnuts are initially formed after high temperature treatment, but the taste and aroma can only be preserved by skillful drying to keep the moisture content in the tea leaves at the right level.
Sichuan Tea Group has three rooms, two courtyards and one center, and in the production process, precise moisture control technology keeps the water content below 6% while the taste can be stable.
A good cup of spring tea is the sincerity of spring that can be felt in any season.
Without the right storage conditions, this hard-won fresh taste will still disappear in the warehouse.
Making green tea stand the baptism of time more is the last key point in green tea making.
For more than 30 years, Sichuan Tea Group has been carefully polished and has always been a pioneer in scientific and technological innovation in the tea industry.
While participating in the National Spark Program, it has the honorary certification of China's top ten tea brands, and adopts five-fold lock fresh technology in the tea production process.
With high-temperature rapid finishing technology, freezing preservation technology and high-temperature rapid flavor enhancement technology, to create the ultimate fresh and attractive tender chestnut fragrance, and then with precise moisture control technology and independent nitrogen filling preservation technology, to ensure that the aroma and taste are not lost.