Phoenix Dancong craftsmanship

Contact: 13715992062 micro letter: banggeng Phoenix Oolong tea production process Zi hundred pro, remains charming unique quality, is the ancient farmers follow the traditional craft, well-produced. In the tradition of the process of history, constantly understanding, improvement, innovation, and move forward. Phoenix man summed up a set is different from other teas, unique plant plucking experience. This is an experience of a long accumulation of precipitation, embodies the past and present generations of tea wisdom of good works. Phoenix Chaxiang, farmers are the most talked about is to impart "Tea Sutra", how to make tea, sell a good price ...... successful sense of joy to share with others. Throughout Phoenix Dancong whole production system, we can see that, starting from plant cultivation, to lay the basis for classification of plant plucking; plucking plant unique technology, but also provides a mechanism to guarantee the quality of plant identification. This is a seed starting from the optimization of the development of good quality tea, circulatory production chain. Phoenix Dancong picking system early process is manual or manual and mechanical production combined. The production process of plucking leaves - a drying green - dry green - Zuoqing - withering - rolling - baking seven steps. Wherein the ring closely related to each process can not be careless casual, slight negligence, the finished non Dancong quality, and reduced food or daffodils wave level, quality and prices far. Phoenix Dancong leaves picking tea picking fresh leaves, when shoots appear in buds, the general mining 2-5 leaves. Generally 2-4 p.m., do not adopt dew, rain leaves. Drying green water with bamboo sieve, put in drying green rack, spread the leaves around every screen 0.5kg, so as not to overlap as well. Temperature below 35 ℃ suitable for drying green, the sun when the temperature at 22-28 ℃ 10-15 minutes, 20-30 minutes, 20-25 ℃ when the sun; the sun for about 10 minutes at 28-33 ℃, drying green process try not to turning leaves. Aoba sun at about 70% moisture content, weight loss rate of 5-15%, with buds drooping, slightly fragrant green sun green when appropriate. When the first couple of dry green leaf sun screen to fight a sieve into the house, after spreading to stand for about one hour, two screens and then turned into a sieve and light again. Borean day leaf layer thicker, too much too fast to prevent water evaporation. Zuoqing local known as "green wave", among Zuoqing to room temperature 22-26 ℃, relative humidity above 70% as well. Usually 6-7 times, all by hand. Zuoqing full time 10--12 hours per Zuoqing 2 - 3 minutes should be made concave leaf standing 1--2 hours. To smell the aroma transition process mainly leaf leaves as deputy. Fragrance was excellent, muddy the times. Zuoqing first, the second leaves emit blue flowers, no grass odor; third, fourth darker blue flowers, and a slight sweet taste of alcohol; fifth, six blue flavor loss, fruit flowers enriched, margin There are two angles to form red, veins transparent, wrinkled yellow-green foliage is green - moderate. Fixing do end green when moisture content of about 68% of the time, after stacking 1 hour, Roasted. A fried rolled a rub. First fry until soft tea pot temperature of 140 ℃ -160 ℃ (with tea sticks a finger circle, tea branch does not break as well). After baking knead until moderately hot fried bar to be baked. Dry roasted with charcoal cage, fire-hair, full of fire. Mao fire leaves 0.5kg, fire temperature 80-90 ℃, bake for about 10 minutes, 5-6 to dry out the bake spreading; foot fire temperature 50-60 ℃, each share of baking cage leaves 1.5-2kg, 2-3 hours After the foot dry. 3-4% moisture content can bake a little under airtight storage after spreading.