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Lapsang Souchong

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Issuing time:2022-05-08 21:27

Zhengshan Souchong growing environment


Lapsang Souchong black tea is the ancestor of black tea in the world. Lapsang Souchong black tea appeared at the end of the 16th century and the beginning of the 17th century. The title of "black tea" was mentioned in "Duo Neng Bi Shi" written in the middle of the Ming Dynasty (about 16th century), which is the earliest existing record. It is the tea used by the British royal family in the 17th century. It was popular in the upper class of Europe, and the popular "afternoon tea" in Europe was induced by it. The origin of Zhengshan Souchong organic tea is in Tongmuguan, Xingcun Town, Wuyishan City. According to the introduction of "Chinese Tea Classic", the "Zhengshan" of Zhengshan Souchong indicates that it is the real meaning of "produced in the high mountain tea area". The tea produced nearby is called Waishan (Artificial Gongfu Smoked Souchong), so the longan-flavored Zhengshan Souchong is unique in the market, so it is also called "Xingcun Souchong" to distinguish the tea produced outside the Wuyi Mountains. kind.




Tongmu Village


The appearance of Zhengshan Souchong black tea is fat and firm, and the color is dark. After soaking in water, the color of the soup is red and strong, and the aroma is high and long with pine smoke. , the liquid color is more brilliant. The finished tea has a tight and even shape, is iron-green and brown in color, more oily, and has a natural floral fragrance. Blending can improve the taste. The quality of the finished tea is particularly excellent. It is located in the virgin forest of Wuyi, and it is a real pollution-free wild tea.




Zhengshan Souchong growing environment


It is said that during the turmoil in the late Ming and early Qing dynasties, an army occupied the tea factory, and the tea leaves to be made could not be dried in time. In order to recover the losses, the tea farmers used pine wood to heat and dry them, forming a unique strong pine fragrance, with longan The dry taste is very good, and it is loved by consumers, resulting in "Zhengshan Souchong" black tea. The pine smoke aroma of Zhengshan Souchong black tea is formed during the drying process. When it is dried, it is burned with local masson pine branches, so it has a faint smell of pine smoke, which is called pine smoke incense when evaluating tea.




Smoked "Brown House"


The smoked roasting in the drying process is to spread the re-kneaded tea billet on a bamboo sieve, put it on the bottom hanger of the "Qinglou", and burn the pine firewood in the outdoor stove, so that the hot air can be introduced into the drying building. On the bottom layer, the tea base continuously absorbs the rosin during the drying process, so that the Souchong black tea has a unique rosin fragrance. At the same time, the re-fire is to sieve the dried tea leaves to remove the thick leaves and thick old tea stalks, then place them on the roasting cage, and then bake with pine wood to enhance the special aroma of Souchong black tea.




Song Chai




Pine Chai is baking


The production technology of Zhengshan Souchong black tea: the primary production technology is divided into the process of picking tea qing-withering-kneading-fermentation-re-kneading-smoke-roasting-refire-maocha.


1. Withering: There are two methods for withering of Souchong black tea: sunlight withering and heating withering. During the tea rubbing season, Tongmuguan area has more rain and less sunny days. Generally, indoor heating is used to wither. The heating and withering are all carried out in the drying building of the primary tea factory. There are three floors in the drying building. On the second and third floors, there are only transoms, with bamboo mats on the top and tea greens on the bamboo mats; Firewood connected. When the pine wood fire is burned outside the stove, its heat enters the bottom layer, and when the tea is dried, the remaining heat is used to warm the tea green on the second and third floors and wither. Solar withering is done outdoors on a sunny day. The method is to lay a bamboo mat on the open space, evenly withdraw the fresh leaves on the green mat, and wither under the action of sunlight.


2. Kneading: After the tea green is moderately withered, it can be kneaded. The early kneading was done manually until the tea sticks were tightly rolled, and the tea sweat overflowed. Now use the tea kneading machine instead.


3. Fermentation: Souchong black tea adopts the method of hot fermentation, put the tea base that has been kneaded moderately in a bamboo basket and compress it, and cover it with a damp cloth. The tea dregs are fermented under the action of enzymes, and after a certain period of time, the tea dregs are reddish-brown with a clear fragrance and can be taken out.


4. Re-kneading: The fermented tea base must be re-kneaded to tighten the loosened tea sticks.


5. Smoked and roasted: Shake and spread the re-kneaded tea base on the bamboo sieve, put it on the bottom hanger of the "broodhouse", and burn pine wood and open fire in the outdoor stove, so that the heat is introduced into the bottom floor of the "broodhouse". During the drying process, the rosin is continuously adsorbed, so that the Souchong black tea has a unique rosin aroma.


Article classification: 茶叶知识
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