The small green mandarin is the new favorite of the tea industry and is loved by most tea people. Small and exquisite, Tsing Yi plain clothes, round and very cute, put it in the palm of your hand to play with the fragrance, can't help but make people feel love. As the popularity of small green mandarin tea continues to rise, more and more people like it.
So do you know how small green mandarin tea is made? Today I will give you a detailed introduction:
How a wonderful little green mandarin tea is made.
Process 1: Proofing
Every year, the first batch of small green mandarins will be tested before picking, and in a specific period, the appropriate size of the first fresh fruit will be selected, and its size, aroma and quality will be tested and checked. Sample production of qualified Xinhui citrus fruits, find the best point of fruit and tea taste matching, and lay a good foundation for the production of small green mandarin tea.
Process 2: Picking
A high-quality small green mandarin tea is inseparable from high-quality materials, especially citrus fruits.
The integrity of the citrus fruit should be ensured during picking, and the fruit body should not be broken or damaged. Moreover, the fruit picking is generally in the afternoon, so that when making small green mandarins in the evening, the fragrance of small green mandarins can be retained to the greatest extent.
But in fact, the timing of the harvest is also required. From the birth of citrus to the growth of small mandarin fruits, and then to the small green mandarin and even green mandarin, these fruit stages belong to the green peel period of Xinhui mandarin, and the citrus fruit of making small green mandarin tea is to choose the appropriate time node from this stage for picking, not too early and not too late.
In July and August, the small green mandarin is just right: the weight of the citrus fruit is about 50 grams, the fruit is round, the flesh is gradually plump, the skin begins to recede thick and hard, and it is becoming lighter, the oil room is dense, and the citrus fragrance is clear and pleasant.
Know more! !When picking small green mandarins, try to choose the fruits in the top area of the tree, and take into account the thinning of fruits and branches while cutting the fruits, so as to ensure the harvest of the two red mandarins and large red mandarins after harvesting the small green mandarins.
(3) Process 3: cleaning and screening
After the citrus fruit is picked, it should be cleaned, usually using bubble type rolling to remove dust, this cleaning method does not damage the fresh fruit oil spores, maintains the original color, and can achieve standardized selection, remove the citrus fruit that is too large or too small, strictly control the fruit type and weight, and ensure that the size of the citrus fruit is uniform.
After the machine sorts the size of the fresh fruit, it is necessary to manually sort the citrus fruit to remove the flawed fresh fruit.
(4) Process 4: open fruit
After the citrus fruit is cleaned, the next technical task is to manually open the fruit and dig the flesh, and the experience and feel of this process are the key. Use a special capping tool to open a small round lid on the top of the citrus fruit, and dig out the pulp after opening the lid, the pulp must be cleaned without damaging the shape of the citrus fruit.
What needs to be paid attention to in this process is: The lid cannot be broken, nor can it be opened crookedly. In addition to manually opening the fruit and digging the flesh, you can also use mechanical cover opening and punching.
Process 5: Secondary cleaning
After digging the flesh, the juice left inside and outside the peel will cause the tea soup to be bitter or sour, so it is necessary to wash the citrus fruit again to ensure that the peel is intact and that the peel is clean and fresh to the greatest extent.
Process 6: Drying the fruit
After washing again, the citrus shells need to be placed in a ventilated and cool place to dry, and the water needs to be drained. This is a micro-withering process, one is to remove the water left when washing the citrus fruit, to avoid adverse effects when filling the tea; The second is to increase the toughness of the peel, so that the citrus peel is not easy to damage when filling the tea later.
(7) Process 7: Fill the tea
There are many kinds of Pu-erh tea, raw Pu-erh, ripe Pu-erh, new tea, and old tea, which will be different from Pu-erh. Ripe pu, old tree, old tea, these are the key words of high-quality small green mandarins.
After the fruit is dried, the citrus shell is laid neatly, and then poured into the Pu'er tea, after the initial filling, and then manually adjusted and compacted one by one, how much tea is filled in each small green mandarin, and the skilled worker can grasp it more accurately to ensure that each small green orange is filled with the same amount and enough tea material. The small green mandarins that fill the tea base are neatly arranged on the dustpan, and they are officially ready to go to the key step of raw drying.
(8) Process 8: Finishing
The small green mandarin orange is selected from the immature Xinhui mandarin, which has a heavy sour and astringent taste, so it is necessary to carry out the greening process, which is equivalent to the greening effect of tea leaves. "Finishing" is an indispensable process. Inhibits the activity of enzymes in fresh leaves and prevents enzyme-catalyzed chemical reactions.
The main purpose of killing the small green mandarin filled tea leaves is to ensure that the fragrance and effective substances of the green mandarin remain unchanged, but it can also remove its green and astringent taste, and can also kill bacteria well, which is conducive to subsequent drying.
When finishing, it is necessary to pay attention to the temperature and duration of the steam and control it very carefully. For example, after steaming, the husk will be close to cooking, and the final result may affect the taste. Another example is that the degree of greening is not enough, the green astringency has not been completely removed, and the finished product is bitter and has a poor taste.
(9) Process 9: raw drying
For small green mandarins, raw drying is the most important step. In July and August, when the production of small green mandarins is in the hot and rainy weather in Guangdong, it is not easy to insist on drying them.
The green mandarins are placed in a professional drying shed for sun exposure, which fades away the greenness and leaves a calm and atmospheric atmosphere. Time passed bit by bit, the husk slowly shrunk, the color of the small green mandarin began to gradually change, the color also changed from the original green to mature, and the color also changed to a stable brownish-black orange-red, which is the finished product of the raw dried small green mandarin!
Under the moisture of wind and sunshine, the small green mandarin fully absorbs the essence of sunlight, so that the fragrance of the citrus fruit and the tea fragrance can be fully integrated, the aroma is long-lasting, and the active substances are interpenetrated.
In addition, the small green mandarin that has been dried raw, the tea is also relatively warm and mellow, the taste is delicious and there is no dryness, and it is not easy to get hot when drinking.
(10) Process 10: packaging
After drying, the citrus tea should be cooled and the fire should be removed, and it should be noted that too much water can not be inhaled in this process, so the cool room must have appropriate temperature and humidity control.
First of all, the fruit lid and the small green mandarin body are closed, and the cotton paper is packed inside, which can eliminate some consumables in poor condition, and then the aluminum film bag packaging, pay attention to the tight sealing. Double sealed packaging, double lock incense, to ensure storage quality and conversion.
A good small green mandarin tea not only needs to pay attention to the material, but also needs the tea maker to understand the small green mandarin and Pu'er tea.
From planting oranges, picking fruits, and finally encountering Pu'er tea, the whole process is without coloring and without any additives.
The process of making small green mandarins, there are many details, each small green mandarin tea is hard-won, their production is strictly selected layer by layer, tempered by thousands of tempers, after a number of processes, each step is full of the craftsman's carefulness, patience and persistence, in order to let the small green mandarin complete the gorgeous transformation, so that everyone can enjoy a good cup of orange tea.
And long-term storage will slowly transform the more aging the more fragrant, the long history, the years will make this small green mandarin tea more mellow. Therefore, every small green mandarin made with the spirit of craftsmanship is worthy of our careful taste and cherishment.