The history of pingshuizhu tea
As a famous market town in the southeast of Shaoxing, Pingshui was already a distribution center for tea processing trade as early as the Tang Dynasty. During the nearly 300 years from the Qing Dynasty to the Republic of China, Zhuji, Shengzhou, Yuyao, Tiantai and other surrounding counties and cities produced Zhu tea, mostly concentrated in Pingshui for refining and transshipment. Therefore, the pearl tea produced in Zhejiang has gradually matched the "Pingshuizhu Tea" in international trade and has been used ever since. At the beginning of export, Pingshuizhu tea was translated into "Hgson Xi", meaning to pay tribute to the tea of Emperor Kangxi, which attracted the attention and boast of European and American capitalists. /kloc-In the middle of the 0/8th century, the price of Pingshuizhu tea in London, England was as high as ten shillings and sixpence per pound. The price of tea is as high as jewelry, so it is also called "green pearl". There is also a translation called "gunpowder", which means gunpowder bullets in Chinese. Before the invention of rifles, guns and ammunition were as round as beads. After the "five-port trade", businessmen from Britain, the United States, France and other countries directly operated the business of "Pingshuizhu Tea". During the 50 years from 1843 to 1894, the average annual export was 200,000 tons, and the maximum was 250,000 tons. It can be said that Pingshui Zhucha has set a historical record for China's green tea export.
The producing environment of Pingshui Zhucha
Pingshui tea area includes Shengxian, Shaoxing, Xinchang, Yuyao, Shangyu, Fenghua, Yinxian, Dongyang and other cities and counties. The whole tea area is surrounded by Huiji Mountain, Siming Mountain and Tiantai Mountain. The territory has undulating terrain, misty clouds, criss-crossing streams, fertile land, mild climate and beautiful scenery. High mountains and dense forests, abundant rainfall, a subtropical monsoon climate. The frost-free period is more than 240 days throughout the year, which is suitable for the growth of crops such as tea. Coupled with the careful cultivation and careful frying of tea-growing monks, the best pearl tea was finally formed.
Stir-frying technology of pingshuizhu tea
Pingshui Zhucha needs primary processing and secondary processing, and the key process is primary processing. The method of frying is very particular, and it has to go through three processes: fixing, rolling and drying. The baking process can be divided into four technological projects: frying the second green, frying the third green, frying the right pot and frying the cauldron. It takes about 10 hours to fry a pot of pearl tea by hand, which is very labor-intensive. Therefore, there is a saying that "a catty of tea sweats on the heel, and a season of tea is thin and evil". Since the 1960s, a revolutionary machine for frying bamboo tea has been created, which mechanizes the whole process of primary processing of bamboo tea, greatly reducing the labor intensity, improving the efficiency of frying tea and improving the roundness of bamboo tea appearance.
Quality characteristics of pingshuizhu tea
Pingshui Zhucha is also called "round tea" because of its round and compact appearance. Green color, rich fragrance, durable foam resistance, known as the "green pearl."
The efficacy of pingshuizhu tea
Beneficial components include water, protein, amino acids, caffeine, polyphenols, carbohydrates, lipids, minerals, plant pigments, vitamins, volatile components, organic acids and so on. It has the effects of promoting digestion, refreshing, prolonging life, reducing blood fat, reducing weight, improving eyesight, promoting diuresis, relieving swelling, resisting bacteria and inflammation, resisting arteriosclerosis, lowering blood pressure, preventing hypertension, preventing coronary heart disease, resisting radiation such as TV radiation, calming the nerves, cultivating temperament, treating diabetes, caring skin, preventing anemia, relieving fatigue, sobering up, relieving hangover and soaking.
Brew method of pingshuizhu tea
1, clean the tea set;
2. Choose the weight of 1:50 for Pingshuizhu tea and water;
3. Put the tea into a high-temperature cup;
4. Pour 1/2 water into the cup and soak the dripping tea;
5. Soak the tea leaves in the water bamboo for about one minute and then pour the other half of the water;
6, pay attention to when brewing, to improve the pot body, let the water from high to low, repeatedly lift the pot up and down three or four times.
Simplifies the brewing method of pingshuizhu tea;
Hot soaking: first, cool a small amount of boiled water to 90℃, add a proper amount of tea leaves according to personal taste, soak for 30 seconds to 1 min, rinse with a pot until it is eight minutes full, drink it after 2 to 3 minutes, and leave 1/3 water for the second soaking after drinking.
Cold soaking: use a kettle to quickly pour boiling water at about 70℃ into the cup, and then slowly reach 1/2 to soak the tea buds. Then it rushed to 78 points. After about 5 minutes, remove the glass cover. After junshan silver needle is brewed, you can see that the tea buds are gradually standing, undulating, and there are crystal bubbles at the tip of the buds.
Method for preserve pingshuizhu tea
1, thermos storage method
The thermos bottle is a common tool in life, with good sealing and relatively stable temperature, which is suitable for storing Pingshui Zhucha. Keep Pingshui Zhucha in a thermos. Just put Pingshui Zhucha in a newly bought thermos and seal it.
2. Cold storage method
It is a common method to store tea leaves in the refrigerator. Just seal the tea leaves in bags or tea cans and store them in the refrigerator at 5℃. If it is stored at home, you only need to seal Pingshui Zhucha with tin paper bags, put it in a sealed bag with high density, certain strength and no odor, and then put it in the refrigerator for preservation. If you drink it for a short time (about 20 days), you can put it in a dry and cool place. If it is stored for a long time (more than one year), it can be stored in the refrigerator alone, so that the tea can maintain its original color.
3. Charcoal storage method
Charcoal storage method is because charcoal can absorb moisture and odor. When storing, put a proper amount of charcoal into a small cloth bag and put it at the bottom of the teapot. Then, the packaged tea leaves are arranged in layers in the pot. In the sealed jar mouth, charcoal should be changed once a month.
4, jar storage method
Tank storage is also a common, convenient and practical storage method. Tea leaves are stored in tea cans to prevent crushing. Tin cans are the first choice for tea cans, followed by tin cans and paper cans, which require good sealing.
5, quicklime preservation method
The principle of lime preservation method is similar to charcoal preservation method. Before storage, quicklime should be used to absorb water and then stored in a sealed and dry container.
Because the dry tea of Pingshuizhu tea has loose texture, many pores and strong adsorption, it is best to stay away from cosmetics, mothballs and other odorous items, otherwise the tea soup that absorbs odor is difficult to drink.