Quanzhou sour tea is also called Luojiang sour tea. Wild sour tea species in Luojiang District, Quanzhou City.
Quanzhou sour tea has a long history, which was founded in Xian'gong Mountain in the Southern and Northern Dynasties. The traditional production technology of Quanzhou sour tea was invented by ancestors who lived in Xian'gong Mountain in those years, collecting unique wild sour tea varieties and adopting the production technology of combining oolong tea with black tea. Its production process is complex and meticulous, and it is recognized as "the most difficult tea-making process".
1. Quanzhou sour tea, the production process is complex and fine;
The modern production technology of Quanzhou sour tea consists of three parts: picking, primary processing and refining.
Preliminary process flow:
Sun drying, air drying, frying, rolling, frying, rolling, frying, rolling, fermenting and drying.
Refining process flow:
Screening-sorting-stacking-packaging.
The production technology of modern Quanzhou sour tea is unique. Four copies and four rubs, then fermentation, and then drying, much like when making works of art, repeatedly carving. Quanzhou sour tea, a unique production process, can not be completely replaced by machinery until today.
It is mainly necessary to master the production technology of sour tea flexibly according to the change of weather and climate. In particular, the "sweet" taste of sour tea is completely obtained from manual production. In the end, sour tea can have the excellent quality of natural moss taste, rock taste, strong acidity, no astringency and sweetness.
2. Quality characteristics of Quanzhou sour tea;
Appearance: the rope is tight, not fat or strong, slightly curly, and the color is deep and slippery.
Aroma: Long fragrance.
Soup color: deep golden yellow, reddish, clear and transparent.
Taste: mellow and sweet, not astringent in the mouth, sour teeth and cheeks, plum flavor, fresh moss flavor, rock flavor and sweet throat bottom.
Leaf bottom: fat and even.
Dehong sour tea belongs to "anaerobic deep fermentation tea". Its production technology is special, and the fermentation time is as long as 9~ 12 months. Dehong sour tea, originally named "Benglong", originated from De 'ang nationality in Yunnan. Is one of the ethnic minorities in China, good at growing tea, tea from generation to generation, tea in the village. De 'ang nationality is mainly distributed in 9 counties and cities of Dehong, Baoshan and Lincang in southwest Yunnan Province. Dehong sour tea is made from Yunnan's unique big leaf tree tea.
Sour tea is a unique drink of De 'ang nationality and has a high status. In case of big events, engagement and marriage, De 'ang people will take tea as a gift to show their hearts. Now sour tea has become a De 'ang nationality, such as engagement tea, mate selection tea, engagement tea, engagement tea and so on.
1. Preparation of Dehong sour tea:
① Dehong sour tea is divided into wet tea, dry tea and two kinds.
Wet tea:
Mainly used for eating. As a dish, it can be served on the table and tastes delicious. It is also called "edible sour tea". Wet tea is a kind of short-term fermented tea, and the fermentation time is generally about 30~60 days. After the fermentation is completed, it is taken out, dried and stored. When eating, take it out, wash it, soak it and drain it, and add various seasonings such as salt, pepper, pepper oil and soy sauce to make cool sour tea, which is delicious.
Dry tea:
Mainly used for drinking. After fermentation, the tea leaves should be mashed, made into tea cakes, dried and cut into even camellia seeds. And store them. When drinking, take out a proper amount, or brew with boiling water, or use bamboo tubes and clay pots for boiling or charcoal fire baking. Using containers of different materials, boiling bubbles will have different tastes. The sour tea brewed with bamboo tube is delicious and sweet.
2. The classification of Dehong sour tea:
From the production process can be divided into two types: traditional ancient production process and improved modern production process.
(1) Traditional ancient production technology:
Raw materials: arbor tea tree with big old leaves.
Production process: picking → cleaning → steaming tea → fermentation → brewing → drying.
Fermentation container: select adult "Dragon Bamboo", put steamed and twisted tea leaves into a bamboo tube for compaction every two sections, and wrap them with fresh banana leaves and seal them.
Selection of fermentation tank: Choose a relatively ventilated, cool and dark fermentation tank. Bamboo tube buried, natural fermentation.
Fermentation time: about 180 days to ensure the maturity of sour tea fermentation.
(2) Improved modern production technology:
Raw materials: arbor tea tree with big old leaves.
Production process: picking → cleaning → withering → manual deactivation → rolling → bagging → accumulation and fermentation → making tea → squeezing → drying → finished product.
Fermentation containers: baskets, baskets, etc.
Fermentation time: about 9~ 12 months.
Shapes of finished products: strip tea, round tea, slice tea, loose tea, etc.
3. The quality characteristics of modern manufacturing technology:
Appearance: various shapes, closely related, blue-brown, dark.
Aroma: Fragrant fragrance, floral fragrance and frankincense.
Soup color: golden and bright.
Taste: slightly sour and bitter in the mouth, sweet with sweetness, soft and fresh, relaxed and free with sweetness, warm and moist in the throat, quick return to sweetness and a long aftertaste.
That is, there is a faint scent of frankincense and a thick scent of osmanthus, which seems to be a faint fermented black tea with a slight acid and endless aftertaste.
Leaf bottom: plump, smooth and mature.
1. Sour tea is a kind of fermented health tea with fresh taste, slightly sour taste and national characteristics, which is a rare treasure among Chinese people.
2. Quanzhou in Fujian and Dehong in Yunnan are the main producing areas of sour tea in China.
3. Quanzhou sour tea, also known as "Luojiang sour tea". It has a long history, and the production process is complex and fine, which is recognized as "the most difficult tea-making process".
4. Dehong sour tea belongs to "anaerobic deep fermentation tea". Its production technology is special, and the fermentation time is as long as 9~ 12 months. Dehong sour tea, originally named "Benglong", originated from De 'ang nationality in Yunnan.
5. Dehong sour tea is divided into wet tea, dry tea and two kinds. Wet tea: mainly used for eating. As a dish, it can be served on the table and tastes delicious. It is also called "edible sour tea". Dry tea: mainly used for drinking. After fermentation, the tea leaves should be mashed, made into tea cakes, dried and cut into even camellia seeds. And store them. When drinking, take out a proper amount, or brew with boiling water, or use bamboo tubes and clay pots for boiling or charcoal fire baking.
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